Pan-Seared Foie Gras   

Preparation and cooking time:  10 minutes
    An entire foie gras will usually be enough for 4 people.  Try for half, or 1 lobe or plan on having it again

1 lobe of foie gras
1 tbs Balsamic vinegar
2 tsp molasses
3 tbs red wine
sea salt
2 - 4 slices of whole grain bread, toasted and cut into quarters

In a small saucepan heat the vinegar, molasses and red wine and allow to reduce by half.  Look at the foie gras - if you see veins going through gently pull them out.  Cut 6 - 8 nice slices about 1/2 inch (1.25cm) thick. 
Keep foie gras cold - take it out of the fridge to slice, then put it back in until ready to cook. 
Heat a large, heavy, nonstick skillet over medium-high heat until very hot.  A drop of water should sizzle and evaporate instantly.  
Put the foie gras slices in the pan and sear 40 - 50 seconds per side for rare.  If you want it medium-rare cook another 5 - 10 seconds per side.  If you have to have it more done choose something else to have as your starter because you will not like this. 
Remove to a paper towel for a second to absorb a bit of fat, sprinkle each side with sea salt, put on warm plates, drizzle with vinegar reduction and serve with toast points.

Now the notes: It is easiest to clean the foie gras if it is at room temperature, but may not
                 need cleaning.  Mine didn't.
                        It is best to slice it with a hot knife - run sharp knife under hot water.
                        It has to be cold before searing so refrigerate after slicing for at least 15 minutes. 
                       Warm the plates the same way as the knife - run under hot water, then dry. They
                  shouldn't be hot, just not cold.  
                        After slicing, the leftover foie gras can be made into pate, refrigerated for use within
                 2 days or frozen for use within 2 months.
Final note: This is intimidating - don't let it be.  It is an extremely elegant and very easy first
                      course.  It will also, of course, utterly destroy your kitchen - there will be fat
                      everywhere because it will spatter like crazy - but it is worth it ...I only do it once a
                      year ....Kitchens can be cleaned, life is for living!