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PAN
ROASTED FOIE GRAS AND WHITE PEACH - CHILI RELISH
Michael Lomonaco of Noche - New York City
Adapted by StarChefs
Yield:
1-1/2 cups peach relish and 4 -6 appetizer servings
- ¼
cup white vinegar
- ¼
cup loosely packed light brown sugar
- 2
Tablespoons finely chopped shallots
- ¼
cup finely chopped red jalapeno pepper
- 2
Tablespoons raisins
- 1
Tablespoon finely chopped garlic
- 1
Tablespoon grated ginger
- ½
teaspoon salt
- 6
firm white [or other] fresh peaches, blanched to remove
the skin, pit removed and sliced
- 1
pound fresh duck foie gras
- salt
and pepper to taste
- 12
slices french baguette bread, brushed with olive oil and
toasted in a hot oven
The
fresh, raw duck or goose liver known as foie gras is from
specially raised fowl that produce this large and fat liver
much different in size than the ordinary ducks' liver. Generally
sold as grades A, B, or C - Grade A being the best and most
expensive. Grade A foie gras is usually free of most blemishes
and imperfections and requires the least time to clean of
any veins and bile. All three grades will require some hand
cleaning with a small paring knife. After the foie gras has
been cleaned, it should be cut into 1/2-inch thick slices
weighing approximately 2-3 ounces each. Bring
the vinegar and sugar to a boil. Add the shallots, jalapeno,
raisins, garlic, ginger, salt and simmer 5 minutes. Add
the peaches and simmer an additional 5 minutes before removing
from the heat. Cool for 15 minutes, then serve or transfer
to a clean container and refrigerate for up to one week.
Season
the sliced foie gras with salt and pepper just immediately
before cooking. Heat a clean, dry heavy-bottomed sauté
pan until very hot. Place the foie gras in the pan and sear
quickly on both sides. Serve on a bed of warm peach relish
with sliced baguette croutons.
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