Hudson Valley Foie Gras
Gently cut the foie package open and place the lobe of foie on a paper towel, to soak up the blood. Pat the lobe with another towel to remove the rest of the blood. Fill a container with hot water and place your knife into the water. Wipe the knife remove all the water and cut portions of foie about 1/2 inch to 3/4 inch thick dipping the knife after each cut. Place the pieces of foie into the freezer to firm and slightly freeze. I like to do this so when i sear the foie I can get a better crust without over cooking the foie. I don't like to season the foie with anything at this point. Sear the foie in a medium hot pan until deep golden brown and center of the foie just warmed through. Remove from pan and season with Maldon salt.
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