- 1/2 lb piece raw Grade A duck foie gras at room temperature
- Salt and pepper to taste
- 2 tsp canola oil
- 2 tbsp balsamic vinegar
- Special equipment: a 10-inch
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 will be pink inside). Quickly transfer to a paper towel to drain and discard fat in the skillet.
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 of balsamic vinegar and bring to a boil. Serve foie gras with sauce.