1 lb. Fresh Foie Gras (duck liver)
1 tsp. Sea Star™ Fleur de Sel
Freshly ground pepper

Cut the foie gras into half inch slices, sprinkle with grains of sea salt and a twist of the pepper mill.

Heat a good quality cast iron skillet, or heavy frying pan, until just smoking. Sear the foie gras quickly (15 seconds or so) on each side. Serve immediately while it is screaming hot. Enjoy!