Thanks everybody! I am now on the lookout for fresh duck foie gras. The person for whom I am preparing it loves the way that I cook, and has asked me to make her a dinner customized to her tastes on her birthday... I've never made foie gras before. I've only eaten it in restaurants, and in very small portions. I'm thinking of serving it as an appetizer (because it is so rich and so that she will still be hungry enough to really enjoy it) and then following with a starch course (preferably risotto) and a cheese course. I am also thinking about surprising her with a nice palate cleanser between. Any menu suggestions?