Saute Of Foie Gras With Parsnips And Sweet And Sour Cherries Recipes

SAUTEED DUCK FOIE GRAS

Sauteed Duck Foie Gras image

Categories Duck Appetizer Sauté Quick & Easy Vinegar Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/2 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined
Salt and pepper to taste
2 tsp canola oil
2 tbsp balsamic vinegar
Special Equipment
a 10-inch heavy skillet

Steps:

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 will be pink inside). Quickly transfer to a paper towel to drain and discard fat in 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 balsamic vinegar and bring to a boil. Serve foie gras with sauce.

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