I have never had this. But will the first time I see it on the menu. I wonder if I can make this at home? Of course I would need to find some goose liver?
It is goose liver right?
Fois Gras (not pate) can be either fattened duck or goose liver. Usually, if you can find it in a specialty shop, you need to buy the whole lobe. It has a very short shelf life in the fridge, so it's best if you are making it for a dinner party or other event that will use it all up. The only place I've found to buy slices is D'Artagnon. I have purchased 2-slice packages from them that are excellent.
When cooking it, you have to be careful not to cook it very long. A hot sear on each side will do it. It has a very high fat content, and as you cook it, the fat melts out. Too long, and you have nothing left but a puddle of grease in the skillet.
One of my favorite thing to do for Christmas dinner is a deconstructed beef wellington. Place the filet on the plate, top with a thin brush of dijon mustard, the brandied duxelles, the seared fois gras, red wine reduction demi glace, topped with a circle of puff pastry. The D'Artagnon slices are perfect one-to-one wiht the filets.