Want to try a refined French delicacy? It is easier than you think. While cooking, you can lightly roll each slice in the flour, which will help the liver stay firmer and prevent melting too fast. Foie gras can be served with roasted pears, herbs or vegetables.
Special equipment: large (about 25 cm) pan
1. After cleaning, cut the foie gras across into pieces a little more than a centimeter thick, then season with salt and pepper.
2. Heat 1 teaspoon of rapeseed oil in a large frying pan over moderately high heat, but so that the oil does not start to smoke.
3. Fry half of the foie gras until golden brown for 45 to 60 seconds on each side (the liver will be pink inside). Quickly put it on a paper towel, drain the grease from the pan.
4. Fry in the same way the rest of the foie gras, then drain all the fat from the pan, except for 1 tablespoon. Add 2 tablespoons of balsamic vinegar and bring to a boil. Serve the foie gras with the sauce.
Photo: Romulo Yanes