Seared Foie Gras


Sautéeing duck foie gras is not hard to do, but be careful; otherwise,
you'll end up with a puddle of very expensive melted fat.

click photo to enlarge

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined

Salt and pepper to taste

2 tsp canola oil

2 tbsp balsamic vinegar

Special equipment: a 10-inch heavy skillet

After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.

Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

Sauté 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.

Sauté 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.

Makes 4 servings.