4 slices foie gras, about 60 g each

2 tablespoons (30 ml) flour (optional)

Salt and pepper

Season the slices of foie gras with salt and pepper. Dust with flour on both sides and shake off any excess.

In a non-stick skillet, over high heat, sear the foie gras slices for about 1 minute per side. Quickly remove from the pan.

Top each bowl of soup with a slice of foie gras and drizzle all around with the cooking fat.

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