Ed'S Seared Foie Gras With Roasted Garlic Onion Jam

• 4 ounces foie gras (Hudson Valley)
• 4 1/2 tablespoons butter
• 8 slices thick bread, toasted
• 1 1/2 tablespoons roasted garlic and sweet onion jam
• kosher salt
• freshly cracked black pepper

1. Salt and pepper the foie gras.
2. Heat 1.5 TBS of the butter in a skillet until lightly browned.
3. Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
4. Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
5. Remove the foie gras from the pan and set on top of the bread slices.
6. Drain the grease from the pan.
7. Heat the same skillet again and add the remaining butter.
8. Stir in the jam and heat until dissolved.
9. Drizzle the jam mixture over the foie gras and bread slices.
10. Serve and enjoy!

gras, butter, bread, garlic, kosher salt, freshly cracked black pepper

Taken from www.food.com/recipe/eds-seared-foie-gras-with-roasted-garlic-onion-jam-348168 (may not work)