Sautéing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat.
INGREDIENTS:
• ½ pound of raw Grade A duck foie gras at room temperature, cleaned and deveined
• Celtic sea salt and pepper to taste
• 2 tsp. coconut oil
• 2 tbsp. coconut or balsamic vinegar
DIRECTIONS:
1. After deveining, cut the foie gras crosswise into ½-inch-thick pieces, then season with salt and pepper.
2. Heat 1 teaspoon of oil in a 10-inch heavy skillet over moderately high heat until hot (but not smoking).
3. Sauté half the foie gras until golden, 45 to 60 seconds on each side (it will be pink inside). Quickly transfer to a paper towel in order to drain and discard the fat in the skillet. Sauté the rest of the foie gras the same way, then discard all but 1 tablespoon of the remaining fat in the skillet.
4. Add 2 tablespoons of vinegar to the remaining oil and bring to a boil. Simmer until the sauce is reduced by half. Serve foie gras with sauce. Makes 4 servings.
NUTRITIONAL COMPARISON (PER SERVING)
“HEALTHIFIED” FOIS GRAS = 292 CALORIES, 28G FAT, 7G PROTEIN, 3G CARBS, 1.2G FIBER (86% FAT, 10% PROTEIN, 4% CARBS)
