Pan-seared foie gras is always served rare and creamy in the center. It cooks in a flash and must be served at once, so have all ingredients, cooking equipment, and serving plates—as well as your guests—assembled before you begin. Pan-seared foie gras should be served simply: either on small thin rounds of toasted brioche or with a fruit sauce or compote or a sweet-sour sauce such as Gastrique or Fig and Red Wine Sauce.

Clean, and, if you wish, soak, as above:

If it has been chilled, let the foie gras stand at room temperature for 1 hour. Cut into slices a little more than ½ inch thick. Season generously with:

Have ready a large, warmed plate on which to put the foie gras slices as they are cooked and a bowl into which you can drain excess fat. Heat the skillet over high heat for a few minutes until very hot. Place 4 to 6 slices of foie gras in the skillet (they should sizzle briskly as soon as they hit the skillet) and cook just until the foie gras pulls in slightly on the underside and releases fat into the skillet, 15 to 30 seconds. Turn the slices with a spatula and cook 15 to 30 seconds on the second side, until well browned but not overcooked. Transfer the foie gras to the plate and pour the fat into the bowl. Repeat until all the foie gras is cooked. Moisten the foie gras with a sauce, if using (see headnote), and serve at once.