sautéed duck foie gras

Ingredients:

1/4 lb piece raw Grade A duck foie gras at room temperature, cleaned and deveined (have butcher do this for you)

Salt and pepper to taste

Flour for dusting (use Wondra)

2 tsp canola oil

1 tbsp balsamic vinegar

2 T cherry confit jam

Directions:

Cut the foie gras crosswise into 1/2-inch-thick pieces (have the butcher do this for you if possible), season with salt and pepper.

Heat the canola oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking.

Quickly and lightly dredge the liver in flour.

Sauté the foie gras until golden, 45 to 60 seconds on each side (it should be pink inside). Quickly transfer to a paper towel.

Discard all but 1 tablespoon of the remaining fat in skillet. Add 1 tablespoon balsamic vinegar and bring to a boil. Stir in 2 T of the cherry jam.

Divide the foie gras between two plates. Drizzle with sauce.

Serve with a salad of lightly dressed mixed greens, and sautéed ripe pears.

Serves 2

sautéed pears

Ingredients:

1 ripe but firm pear, cored and sliced

1 Tbsp butter

Directions:

Heat butter over medium heat. Add pear slices and sauté until corners just turn light brown, turning once.

Can be made an hour in advance and kept at room temperature.