I'm visiting a friend in Paris and she's got a small but very expensive refrigerated vacuum-packed package of duck foie gras, says "naturale" on the packet. The saleswoman told her it was to be served chaud (hot) but how? How long do we cook it? And how? I think foie gras is icky, so it's nothing I've ever worried about. But my friend is counting on me as the one with the foodie knowledge. Help me keep up my french food cred! thanks!