Chefs: Do you have any tips on cooking foie gras?

Having a dinner party on Saturday, and Im making Foie Gras with an apple chutney for an appetizer. This will be my first time making Foie Gras and Im nervous. As you probably already know if you clicked on this question: Foie Gras is very expensive, so I not only dont want to ruin it because my guests are expecting it, but more so because it was a lot of money AND I had to pay a lot for overnight shipping as well. So any tips from you would be greatly appreciated. Thanks a lot for taking the time to read my question, and thanks in advance for the answers!