Foie Gras à la Rhubarbe

A rich slice of sautéed foie gras begs for the contrasting bite of a fruit such as rhubarb. This compote cooks in less than fifteen minutes and also adds color to the plate. Meanwhile, the foie gras is sautéed in a dry pan for literally seconds to brown it on each side, then the pan is deglazed with a trickle of sherry vinegar and walnut oil, an ideal last-minute treat. Foie gras would normally be a first course, but you can upgrade it to a main dish with a rice pilaf on the side. You will