Some foie gras questions.
Can anyone tell me the difference between block foie gras, and the block semi-cooked? I have some cans of block both duck, and goose, and not sure what to do with them. Also I'd like to purchase more off the petrossian.co.uk website, but there are other options like block semi-cooked with pieces, and I'm wondering what each option they have is good for. Also is there a difference between the canned, and jarred? Can I sear block foie gras the same as whole? If not, how should I serve it, just cold with a salad? I don't really like onion marmalade as often times I'm just not that keen on overly sweet mixed with savory. Anyhow, any advice you guys could give me would help a lot. Thanks in advance.