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.