- 200g of a duck foie gras at room temperature
- 2 tsp canola oil
- 2 tbsp balsamic vinegar
- Salt and pepper
First of all, you have to devein the foie gras if it’s necessary.
After, cut the foie gras crosswise, into ½-inch-thick pieces. Season them with salt and pepper.
In your heavy skillet, heat a teaspoon of cooking oil over medium high heat until the oil is hot.
Sauté half the foie gras until golden for 45 to 60 seconds on each side. Your foie gras have to be pink inside. Drain and discard fat with a paper towel.
The same way, sauté the rest of the foie gras.
After, discard all the fat but 1 tablespoon of fat in skillet. Simply add 2 tablespoons of balsamic vinegar and bring this mixture to a boil.
Serve the foie gras with this sauce and enjoy it !