Foie Gras is truly incredible. I didn't know about it until coming to culinary school, but man do I love it. It is simply perfect, in all its forms. The restaurant I work at always has it on the menu, either as a hot dish or cold item. Right now we're serving it as a torchon with a light salad made of cara cara orange, poached rhubarb, and micro greens with a light vinaigrette. It's just amazing and delicious. At school, we put a lobe of foie gras in a bag with a whole beef tenderloin. Then we cooked it sous-vide, and the tenderloin was so tender, perfectly cooked, and the entire thing tasted like foie gras. Incredible!!
Las, if you ever want to cook it at your own place, D'Artagnan is probably the best place to get good foie, and from there the only thing you have to do is not mess it up!
