Michael Ruhlman had a great article the other day about making a torchon of foie gras, which is very elegant, simple, and highlights the product: http://ruhlman.com/2011/05/how-to-make-torchon-recipe/

And, a really good foie gras is absolutely, positively divine shaved on salad -- of pea shoots, delicate greens, spring mushrooms...you name it. Treated almost like a truffle or bottarga, judicially shaving curls of liver this way may have you feeling slightly less bad for the poor goose...

Foie gras can be cooked in a number of ways, from long and slow in a terrine to quickly seared in a pan. Here is a great article all about foie gras, its preparation and different cooking methods: http://www.hudsonvalleyfoiegras.com/finecooking.html