Sauteed Duck Foie Gras

Photo by Romulo Yanes
Ingredients
- 2 teaspoons canola oil
- 1 10-inch heavy skillet
- Salt
- pepper
- 2 tablespoons balsamic vinegar
- ½ pound piece raw Grade A duck foie gras
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 wil...
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