Sauteed Duck Foie Gras

1. 1

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

2. 2

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

3. 3

   Saute half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside).

4. 4

   Quickly transfer to a paper towel to drain and discard fat in skillet.

5. 5

   Saute the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet.

6. 6

   Add 2 tablespoons balsamic vinegar and bring to a boil.

7. 7

   Serve foie gras with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.