Foie gras frais poêlé, figues trop mûres

The best way to cook and serve foie gras at home is as simply as possible. For foie gras (fattened goose or duck’s liver), that means serving it raw, seared or mi-cuit in a simple terrine. Texture is as much a part of the experience as taste, and when you have taken the trouble to source a good (and therefore as ethically produced as is possible) foie gras, these cooking methods will make the most of that quality.

Most serious French home cooks pride themselves on making thei