I use cage free humanly raised and harvested Foie Gras from Hudson valley NY. (www.hudsonvalleyfoiegras.com).
The Foie is gingerly seared on both sides and then laid onto a bed of Grand Marnier infused brioche. I dust the foie with house made hazelnut croquant and drized it with a reduction of pomegranate juice and aged balsamic vinegar. The final garnish is baby opal basil from Cahaba Clubs in Odessa, FL and a touch of black Hawaiian sea salt.
The result, a mouth watering start to your meal!