Tinned French Foie Gras
What do you like to do with tinned french foie gras? Since it doesn't have the texture of torchon, it's disappointing to just eat with bread. Searing it is OK but again the texture is wrong. Is there a better way to prepare this? Perhaps as a flavoring ingredient in a sauce (I can imagine blending it with something?). Would it work well to stuff in ravioli, maybe ground in combo with other stuff?
Any great ideas?