Why are they called Foie Gras?
Foie gras is the liver of a goose or duck that has been fattened by a process of force-feeding. It is considered a delicacy of French cuisine. Foie gras is ideally very firm and smoothly textured, with a coloring of creamy white tinged with pink.
To Cook the Foie Gras… Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.