Sauteed Duck Foie Gras

Sauteed Duck Foie Gras
Photo by Romulo Yanes


  • ½ pound piece raw Grade A duck foie gras
  • 2 tablespoons balsamic vinegar
  • pepper
  • Salt
  • 1 10-inch heavy skillet
  • 2 teaspoons canola oil

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...

View full recipe at Epicurious


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