Sauteed Duck Foie Gras
- ½ pound piece raw Grade A duck foie gras
- 2 tablespoons balsamic vinegar
- 2 teaspoons canola oil
- 1 10-inch heavy skillet
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...