Sauteed Duck Foie Gras

Sauteed Duck Foie Gras
The Classic!

1/2 lb raw Grade A Duck Foie Gras at room temperature
Sea salt & freshly ground black pepper to taste
2 tsp butter
2 tbsp aged Balsamic vinegar

Equipment: a heavy 10-inch skillet


Cut the Foie Gras crosswise into 1/2-inch-thick pieces, then season with salt and pepper.

Heat 1 teaspoon of the butter 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.

Makes 4 servings

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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