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Imo sustainable foie gras just doesn't taste as good. Since they don't force feed sustainable foie gras ducks, they just harvest them before they migrate. I know you said you wanted a farm where you could just buy a duck, but as far as I know there are none locally that make foie gras. You could certainly buy a duck, but i don't think it'll taste all that great if you try to pan sear the liver that comes out of those ducks. I've had some sustainable foie gras and it was grainy and the texture was not all that great compared to the silky smoothness that comes from quality traditional foie gras.
I'd just get it from Armando's Finest Quality Meats and pan sear it. They sell em in smaller sizes too. Not that expensive probably 50-70 bucks for an entire liver 20-30 for a "smaller" half liver portion. In terms of restaurants I'm sure you've tried west or le crocodile their foie gras is probably the best in town in terms of eating out.
In terms of cooking it I usually just put a small amount of regular olive oil wait until the oil is hot and sear both sides for about 30-40 seconds. For each slice I usually empty out the oil and put in new oil since the foie gras lets off a lot of oil.. and if you leave it there you'll end up broiling/melting away your remaining foie gras pieces in fat/oil.
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