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Ingredients for 4 people:

- ½ pound (200g) Grade A duck foie gras

- 2 teaspoons (10 ml) canola oil

- 2 tablespoons (35 ml) balsamic vinegar

- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper).

Recipe:

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Clean and de-vein the foie gras. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined.
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Cut the foie gras crosswise into pieces a centimeter thick.
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Season the foie gras pieces with the salt and pepper.
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Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke).
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Sauté half the foie gras for 45 to 60 seconds in the hot pan. It should be golden on the outside and pink inside (cut one piece to check).
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Quickly remove the foie gras and place it on paper towel to remove the excess fat.
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Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.
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Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).
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Place the foie gras onto individual plates (4 plates for 4 people). Pour the sauce from the pan over the foie gras and serve immediately (while still hot).