Semi-cooked duck foie gras from ”Mulard” ducks, the traditional breed for Foie Gras.
South West of France is the land of the “French Paradox”. It refers to the low rate of coronary heart disease (CHT) in France, and especially in this region where the inhabitants, large consumers of goose and duck, are among the lowest mortality and coronary heart better life expectancy. This products have a high content of polyunsaturated fatty acids and oleic acids, protectors of the body.
Foie gras has been poached at the low temperature to match AQIS requirements.
You can either consume as it is or either pan fry. It doesn’t break, nor shrink and you don’t loose much fat within the cooking.
Anthony Bourdain on No Reservations, Foie Gras Not Cruel