SAUTEED DUCK 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.
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special equipment: a 10-inch heavy skillet
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.