I recently had "Foie Gras Carpaccio" at an excellent restaurant in Madrid. It was spectacular and I am wanting to reproduce it. Does anyone know how to do so? It looks to me that they simply chilled / partially froze foie gras and then with a meat slicer cut very thin slices. This was then laid out on a plate and topped with cubes of port jelly. My question is how the foie gras was treated to allow slicing. Did they just chill / freeze the liver and slice? And or did they "cook" it in any way first, either by heat, curing etc. Thanks in advance!
