I just shelled out $88 for a raw D'Artagnan Grade A moulard foie gras, which I'm going to slice and sear. While I've done this before, I've forgotten how hot the naked pan should be, and how long to cook it (about a minute on each side, I recall). I'll make a fast lingonberry/port reduction once the foie gras is seared. Any advice on how hot a pan?
Happy New Year, everybody!