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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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.