Slice the foie between a quarter to a half inch thick, depending on the size and shape of the liver at hand.
Heat a skillet over medium heat until droplets of water will dance in the pan.
Sprinkle the foie with a generous pinch of kosher salt on each side. Put the foie into the pan and let it sear for about a minutes. Turn it over onto a blank spot in the pan and sear the other side. Remove from the pan and keep warm in a 200-degree oven.
Deglaze the pan with the port or other sweet liquid. Stir the pan contents with a wire whisk and cook until the liquid has begun to thicken.
Place the foie gras on a warmed plate, and drizzle the pan contents over it. Serve with a sweet white wine.
