fo ie ▁gr as ▁de ▁can ard ") ▁has ▁slightly ▁lower ▁fat ▁content ▁and ▁is ▁generally ▁more ▁suitable ▁in ▁texture ▁to ▁cook ing ▁at ▁high ▁temperature ▁than ▁is ▁go ose ▁fo ie ▁gr as ▁(" fo ie ▁gr as ▁d ' o ie "), ▁but ▁che fs ▁have ▁been ▁able ▁to ▁cook ▁go ose ▁fo ie ▁gr as ▁employ ing ▁similar ▁techniques ▁developed ▁for ▁du ck , ▁al beit ▁with ▁more ▁care . ▁ ▁Raw ▁fo ie ▁gr as ▁can ▁be ▁ro asted , ▁sa ute ed , ▁pan - se ared ▁( po ê lé ) ▁or ▁( with ▁care ▁and ▁attention ), ▁gr illed . ▁As ▁fo ie ▁gr as ▁has ▁high ▁fat ▁content , ▁contact ▁with ▁heat ▁needs ▁to ▁be ▁brief ▁and ▁therefore ▁at ▁high ▁temperature , ▁l est ▁it ▁burn ▁or ▁m elt . ▁Opt imal ▁struct ural ▁integrity ▁for ▁se aring ▁requires ▁the ▁fo ie ▁gr as ▁to ▁be ▁cut ▁to ▁a ▁thick ness ▁between ▁ 1 5 ▁and ▁ 2 5   mm ▁( ½ ▁– ▁ 1   inch ), ▁resulting ▁in ▁a ▁rare , ▁un co oked ▁center . ▁Some ▁che fs ▁prefer ▁not ▁to ▁deve in ▁the ▁fo ie ▁gr as , ▁as ▁the ▁ve ins ▁can ▁help ▁preserve ▁the ▁integrity ▁of ▁the ▁fat ty ▁li ver . ▁It ▁is ▁increasing ly ▁common ▁to ▁se ar ▁the ▁fo ie ▁gr as ▁on ▁one ▁side ▁only , ▁leaving ▁the ▁other ▁side ▁un co oked . ▁Pract ition ers ▁of ▁mole cular ▁g astr onomy ▁such