Foie Gras

The great thing about foie gras is that it’s foie gras—like the great thing about caviar is that it’s caviar. You don’t have to do anything to it. It’s a luxury on its own, and your job is to try to make it show what it really is. Don’t be afraid of it. It is probably one of the easiest things to prepare well at home, because what you will buy is the same quality as what I buy. It’s available from only two companies in the United States—one in the Hudson Valley, New York; one in Sonoma County, California (see Sources)—so you’re going to get a consistent product.