this is a question from one of the forums at epicurious.com, thought you might have some thoughts..... "I had the most wonderful foie gras the other week. The chef told me that is was prepared in a very classic French way... basically, the foie gras was rolled in cheese cloth and then poached. He poached it in a very subtle celery broth. Once poached, he cooled, unwrapped and then sliced. The presentation was very nice with medallions of poached foie gras. I've searched and searched for ways to poach foie gras. Not that I probably couldn't figure it out, but since I've never cooked w/ foie gras, I just wanted some guidance." Input?