search
Loading
|  home | feedback | help          
StarChefs
chefs

Home
Biography
Interview
Recipes
Restaurant
Cookbook
Chef Michael Mina

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.

 





 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy