Foie Gras

Ingredients

• 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

Cooking Instructions

1. Cut the foie gras crosswise into quarter inch slabs
2. Season the foie gras pieces with the salt and pepper
3. Heat oil in pan and cook foie gras until golden on the outside
4. Make a sauce by using 1 tablespoon of the leftover oil in the pan combined with vinegar.
5. Bring the oil vinegar mix to a boil and pour over the foie gras. Serve.