Playing with foie gras

Tired of paying ridiculous amounts of money for small slivers of fattened duck liver, C and I decided to take charge of our own destinies and prepare the stuff ourselves. Seriously, how hard could it be?

Not hard at all. Seriously.

First thing you need to do is buy really expensive raw foie gras. Yes, I know the whole point was to save money, but this stuff costs a lot even when in the meat section of the supermarket.

Then you take it home, slice it into rectangular pieces ala SPAM (Filipinos would get this reference). Sprinkle generous amounts of flour over the foie gras so that they are covered completely in flour. Heat a pan with a bit of canola oil in it (not too much, just so that foie gras does't stick to the pan). When the pan is hot enough (right before it starts to smoke), sear the foie gras. One minute on each side is plenty. Salt and pepper to taste.

The yummy sauce is made by heating a spoonful of some canola and then adding balsamic vinegar and the drippings from the foie gras.

That's it. Nothing more to it.

Now go and try this yourself at home.