DTS—Thanks much. Will check it out. Hopefully, they’ll still have some.
Andy et. al.—Seared foie gras does indeed come from a lobe of liver. (Trust me, I know a lobe of liver when I see one.). The lobe is sliced when cold with a warm knife, then seared at high temperature for a few seconds on each side. (Much to my dismay, I’ve discovered that if the temp is too low, the foie just melts, and all you get is a pool of very expensive goo.). Best served (IMHO) on a bed of baby greens with a mango chutney. (Recipe posted previously.).
I believe that pate’ de foie gras is the processed version referred to earlier. It comes mixed with various other ingredients, has a paste-like consistency, and is meant to be spread on toast points, slices of baguette, etc. (I defer to my French friends’ expertise if I’ve gotten my facts wrong on any of this.).
All—Regardless of what you’re having for Thanksgiving dinner, have a safe and happy holiday. And remember, the food doesn’t really matter that much, but rather it’s the people you’re sharing it with. Cheers.