Foie Gras: Sauteed

DIRECTIONS:

1. Pull apart the 2 parts of the lobe and remove the major blood vessels.

2. Cut the lobes into slices 1 inch thick and generously sprinkle Kosher salt and pepper over each side. Cover and refrigerate for 1 hour. 

3. Remove from the refrigerator and let the lobes come up to room temperature for 30 minutes.

4. Heat a sauté pan until the pan is just below smoking point. Add the foie gras pieces and cook for 30 seconds. Turn and cook for another 30 seconds. Remove and serve immediately.