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.



                                                     1) 1/2lb piece raw grade A duck foie gras at room temperture                              

                                                     2) salt and pepper to taste

                                                     3) 2 tsp canola oil

                                                     4) 2tbsp balsamic vinegar

                                                     5)10-inch 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.



Incredibly simple and flavorful, and very impressive. A very good dish for a special event.