To reveal its inner flavors, fully-cooked foie gras has to be served cold. Place the can or glass jar in the refrigerator for a few hours, then take it out and open it 15mn before the meal. Serve it preferably at the beginning of the meal, when the palate is not yet saturated by other flavors.
To form fine homogeneous slices, use a thin and sharp warm knife. Deep your knife in hot water, wipe it and then cut the foie gras into 7 to 10mm (0.3 inch) slices.
Lay each slice on a piece of bread. French baguette, farmhouse, wholewheat or brioche bread are traditionally served with foie gras. They can be lightly toasted. You can also decorate the plates with Sauternes wine jam, onion jam, fresh figs, white grapes, or red currants.
As for wine, while Champagne goes with almost all delicacies, sweet white wine is the most appropriate drink to serve with foie gras, like Sauternes, Monbazillac, Bergerac, Jurançon, Pinot Gris...
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