- Cooking Time: 45 to 60 seconds
- Servings: Yield: 4 servings
- Preparation Time:
- 1. 1/2 pound piece raw Grade A duck foie gras at room temperature, cleaned and deveined
- 2. Salt and pepper to taste
- 3. 2 teaspoons canola oil
- 4. 2 tablespoons balsamic vinegar
- 1. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
- 2. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
- 3. Saute half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel to drain and discard fat in skillet.
- 4. Saute the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet. Add 2 tablespoons balsamic vinegar and bring to a boil. Serve foie gras with sauce.
- Sauteing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.