Pan-seared foie gras

1. Reduce the balsamic vinegar in a pan for 5 to 10 minutes until a syrupy consistency.

2. Remove the bread crust and cut the bread into cubes. Heat the butter in a frying pan and brown the bread to a few minutes. Set aside.

3. Salt and pepper the slices of foie gras. Fry 1 to 2 minutes on each side. Cut them into bites. Serve with croutons and a dash of balsamic syrup.

Photo credit: Sucré Salé