- 1/2 pound (200g) Grade A duck foie gras
- 2 teaspoons (10 ml) canola oil
- 2 tablespoons (35 ml) balsamic vinegar
- salt to taste
- pepper to taste
- Cut the foie gras crosswise into quarter inch slabs
- Season the foie gras pieces with the salt and pepper
- Heat oil in pan and cook foie gras until golden on the outside
- Make a sauce by using 1 tablespoon of the leftover oil in the pan combined with vinegar.
- Bring the oil vinegar mix to a boil and pour over the foie gras. Serve.