So some weeks ago I finally got up the gumption to buy some Fois Gras (frozen from the wonderful Surfas in Los Angeles - (http://www.surfasonline.com/index.cfm).  They came beautiful pre-prepared in a pack of three serving lobes, and to my delight I found inside that each of them was individually seperated out as well.  About $35 for three, not cheap, but hey, once in a while you have to splash out just a touch.  Trouble was I was a bit afraid of it to be honest - I've read up on cooking it and figured if I was unlucky I'd overcook $35 and leave a bunch of oil in a pan!  Really there was no need to fear - it came out perfect.

I bought some brioche and cut some slices of about the right serving size for the fois ; I'd also purcahsed a nice Sauternes to accompany it.  What was left was a question of sauce for it.  In the end I went with a a fig and port combination - and cheated heavily at that.  I've always leant quite heavily on St. Dalfour preserves and they've always repaid me in kind.  When it comes to a nice sauce for duck I use their Black Cherry as a base . . when it came to the fois I decided upon the fig.  Stick a couple of tablespoons in a pan with about a third of a cup of port and reduce.  Heavenly - and the leftovers are now a nice fig and port preserve!

The fois I merely added a touch of fleur du sel and pepper to and then took it to a hot nonstick saute pan.  Twenty seconds or so per side, removed to a platter - then placed the slices of brioche into the pan to soak up and toast in the left over oils from the fois.  Plate the broiche, top with the fois and a drizzle of the fig / port reduction and serve with the Sauternes.

Very happy campers.