Raw Duck Foie Gras

A true biological anomaly prized by chefs, foie gras is an extremely fragile emulsion of water and fat (nearly 50% lipids). Crossing its thermal melting point is fatal: if cooked too long or too slowly, it "renders its fat" and melts entirely, leaving only a puddle of oil. Slicing it requires a hot-bladed knife, and searing it requires a superheated dry pan (without fat): 30 seconds per side is enough to crust the exterior and warm its silky core.