Tuesday, November 03, 2009

Rec: Sauteed Duck Foie Gras

1/2 pound piece raw Grade A duck foie gras at room
temperature, cleaned and deveined
salt and pepper to taste
2 teaspoons canola oil
2 tablespoons balsamic vinegar

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. 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. 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.

Serves 2 to 4
Will not reheat well

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