The original Post was:
"The first time I had foie gras it was raw. At the time (about 15 years ago), I didn't know people ate it any other way! Raw or cooked, either way I like it."

My response was:
"There are preparations where a whole foie is salt cured with the addition of some saltpeter to retain color. This has actually turned out to be one of our favorite preps and I wonder if that is meant by raw as it looks just raw foie gras."

Your response David was:
"As I recall, in Caro's book, the foie was eaten raw, as in just taken from a butchered goose and eaten without further preparation."

I obtained a copy of 'The Foie Gras Wars' from my local library not having read the book when it came out as it just seemed like an attempt to capitalize on a non-issue.
I found two references to what in one case might be termed raw where the small circles of foie were cured in nori which would impart some salt as well as taste which is a technique used with a mild tasting fish for sashimi.
The other references was as described "the foie was eaten raw" but was not associated with any restaurant or preparation, rather it was a processor of foie in France who used the tasting of raw foie of each liver to decide which preparation the individual foie would go into.
While that certainly does qualify as 'raw', I still doubt that any restaurant has served 'raw' foie or any book on the subject has a preparation for 'raw' foie.
If anyone knows of one, please let me know.-Dick

budrichard wrote:The original Post was:
"The first time I had foie gras it was raw. At the time (about 15 years ago), I didn't know people ate it any other way! Raw or cooked, either way I like it."

That was teatpuller’s point (not in my OP) but it seems like you’re confirming my recollection of what was in Caro’s book. Thanks.

I'd agree that very few restaurants serve raw foie gras, but I have to believe some do (I've had raw pig heart at The Bristol, so raw goose/duck liver seems a short step from that -- perhaps even less of a challenge for some diners).

I hope I'm not on a "wild goose chase" haha -I want to purchase raw foie gras for searing at a store I am willing to travel. I would rather buy it at a store/butcher than online. Please help me!

Check out these threads (they are old, but a good starting point)
viewtopic.php?f=16&t=13474
and
viewtopic.php?f=16&t=2462

Find a friend who has a Restaurant Depot card and get a lobe from there. They sell both Grade A and B for low-mid $20's per pound. Lobes are usually around 1 1/2 maybe 2 lbs apiece.

Grade B has the same taste as Grade A but will not be as visually attractive and will probably have more pronounced veins. That has never detracted from my enjoyment.

Also, my small recommendations for searing are to ensure that the pan is very hot, and have the exhaust on high. This will help develop a nice crust without losing too much fat. For multiple batches, make sure the previous oil and bits are drained from the skillet and paper toweled mostly clean to avoid leftover residue burning and tainting the next batch.

Seared foie gras with arugula, fresh raspberry sauce, and reduced balsamic vinegar might be my favorite dish.

Does a light dusting of flour help develop a nice crust?
Hot pan a given....

mhill95149 wrote:Does a light dusting of flour help develop a nice crust?

Haven't tried flour, just salt and pepper on the sliced foie.

A couple of other items that might be helpful:
1) Have a glass of very hot water and towel nearby to heat your knife for slicing into the raw foie. This will give cleaner slices and less tearing. Slicing is best done ahead of time, then the slices can sit in the fridge until ready to sear.
2) Don't sear too many at one time. There is a short window between undercooked and overcooked, and fewer pieces in the pan will allow you to turn each at the right time. Also, I've always served the seared foie as soon as each batch is ready, rather than trying to serve everyone at the table at one time.

Be prepared for a decent amount of smoke for such a small amount of foie.

We use a turkey fryer burner and a heavy cast iron griddle and do it outside