Foie Gras

This weekend at Star Provisions, we picked up the Emperor of tastiness -- foie gras.

According to Charles, here is how to prepare it:

Preparation:
1) Soak foie gras in milk for three hours in refrigerator. This helps clean it out since you can't cut into it or anything.
2) Pat dry.
3) Put back into refrigerator and let get completely cold and hard.
4) Lightly score one side of the foie gras.
5) Put back into refrigerator.

Cooking:
1) Turn off smoke alarm.
2) Get cast iron pan really really hot, until almost smoking.
3) Remove foie gras from refrigerator. Note that you do this immediately before cooking!!!
4) Put foie gras into cast iron pan. Immediately turn heat down to medium.
5) When foie gras has good color (peek, I assume?), add a couple pats whole butter, one stick thyme, and one bay leaf.
6) Tip cast iron pan and spoon hot butter over it.
7) Foie gras is done when the tip of a paring knife stuck through the foie is completely warm when you touch it to your lip.

I'm off to give it a try!