Instructions: In a blender, whirl crystallized ginger, fresh ginger, brown sugar, and vinegar until ginger is minced. Pour into a 2- to 3-quart pan and add 3/4 cup cream. Stir over high heat until boiling, then stir often until reduced to about 3/4 cup, 8 to 10 minutes; keep warm.

On each salad plate, lay a slice of toast; keep warm up to 10 minutes in a 150 to 200 degree oven.

With a hot thin-bladed, sharp knife (heat in hot water or over a burner), cut foie gras across narrow dimension into 1/2-inch-thick slices; wipe knife clean after each cut and heat again. Sprinkle slices lightly with salt and pepper.

Place a 10- to 12-inch nonstick frying pan over high heat; when its hot enough for a drop of water to bounce off the surface, quickly lay foie gras slices in pan, filling it without crowding. Cook foie gras just until lightly browned on the bottom, 15 to 45 seconds, then turn slices and brown other sides (interiors will be warm, not hot), 15 to 45 seconds. Remove pan from heat, and with a wide spatula, quickly transfer equal portions of foie gras to toast; spoon fat in pan evenly over toast. Ladle ginger sauce equally around portions and garnish with chive spears.

This recipe yields 4 to 6 first-course servings.

Comments: Order fresh duck foie gras at least 1 week ahead. To assemble this dish easily, slice the foie gras up to 1 day ahead; arrange in a single layer on a plate and chill airtight. Also make the sauce up to 1 day ahead; cover and chill, then reheat to use, whisking in a little more whipping cream if too thick.

Once a rarity, foie gras is now on even moderately upscale menus. And ducks are being reared in this country for their fat, oversize livers (foie gras de canard, in French). Prepared at home, foie gras is a relative bargain. A whole duck foie gras weighs 1 to 1 1/2 pounds, and 3 ounces makes a generous first-course serving. Polarica in San Francisco (800/426-3872 or www.polarica.com) ships whole livers (grade A, $35 to $38 per pound; grade B, about $30 per pound - both are fine for sauteing). At an upscale meat market or fancy food store, the price is higher, but you can usually buy a portion of a liver.

A whole liver has two lobes. To clean them, gently pull them apart and pull or trim out any veins. To saute foie gras, keep it cold until ready to cook, cut it into fairly thick slices, and then sear it quickly over high heat to brown lightly.

Foie gras is so lavishly rich, it tastes best with powerful beverage partners, such as an intensely sweet, high-acid French Sauternes or a late-harvest white wine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.