Sauteed Duck Foie Gras

Ingredients

• 2 tbsp balsamic vinegar 
• 2 tsp canola oil 
• 0.5 lb grade a duck foie gras raw deveined cleaned at room temperature
• 4 servings salt and pepper to taste

Equipment

• frying pan
• paper towels

Directions

1. After deveining, cut the foie gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.
2. Heat 1 teaspoon of the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.
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.
4. Sauté the rest of the foie gras the same way, then discard all all but 1 tablespoon of remaining fat in skillet.
5. Add 2 tablespoons balsamic vinegar and bring to a boil.
6. Serve foie gras with sauce.