Foie Gras often cooked in the form of mousses, pate or terrines and served cold.  The most popular preparation today is pan seared.  The lobes are cleaned and deveined, cut into half inch slices then placed in a heavy preheated skillet, for 20 seconds on each side seasoned only with coarse sea salt and fresh ground black pepper.

Fresh foie gras will keep a week under refrigeration, terrines and mousses if handled correctly during preparation should last up to 4 weeks unopened and five days after opening.