Pan-Seared Duck Liver with Balsamic Vinegar (French Foie Gras Poêlé aux Quatre-Épices et Balsamique)

Foie gras, which means "fatty liver" is one of the world's great culinary delicacies. The flavour and texture are virtually impossible to describe. This extremely expensive product was once only produced in Europe, but there are now several great North American sources for foie gras. Searing fresh foie gras in a skillet is the simplest, and arguably the best, way to appreciate the delicacy. A dusting of sugar and quatre-épices (four-spice powder) enhances caramelization during cooking, and gives a sweet dimension to the foie gras’ fatty richness.

1 (12 oz) fresh foie gras, cut into 1" thick pieces
1 tsp. confectioners’ sugar
1 tsp. quatre-épices (alternatively: ¼ tsp. each ground cinnamon, ground nutmeg, ground cloves, and ground white or black pepper)
1 tsp. black pepper, freshly cracked
kosher salt
2 Tbsp. balsamic vinegar
coarse sea salt such as Maldon or fleur de sel

Spread the foie gras pieces out on a baking sheet or large plate. Season both sides with the sugar, quatre-épices, crushed black pepper, and kosher salt. Cover the foie gras with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.

Place a heavy-bottomed skillet over high heat. When the pan is very hot, add the foie gras pieces and cook, flipping once, until nicely browned, 1-2 minutes per side. They will release a great deal of fat.

Transfer the foie gras to a serving plate and pour off the rendered fat. Add the vinegar to the pan to deglaze it; let the liquid boil for a few seconds, then drizzle it over the foie gras.

Sprinkle the foie gras with a little coarse salt.

Serve hot.

Makes 4 servings.

What to drink: Both red and white wines work well this dish. A red Bordeaux will be nice, but you may also want to try a sweet white wine.

For dessert: A French lemon tart to end on a fresh and sweet note.