Foie Gras with Balsamic Vinegar Over Greens

Foie gras is not available in all states and people have mixed feelings about eating it. If it’s available and you care to prepare it, you don’t need to add much to its rich flavor.

8 oz. duck foie gras
flour
1 oz virgin olive oil
2 oz balsamic vinegar
arugula (or other fresh greens)

Let the foie gras warm to room temperature. Slice it into even slices. Dampen with water and dust heavily with flour, coating both sides.

Heat olive oil to medium heat in a heavy pan. Saute duck perhaps one minute on each side. Be careful not to over-cook. Remove duck from pan and place on paper towel to drain the oil.

Plate the greens and then place the foie gras on top. Drizzle with the balsamic and serve.

Serves 6 as an appetizer.

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