Michael Smith & Debbie Gold The American Restaurant, Kansas City, Kansas

Seared Hudson Valley Foie Gras, Crayfish Tails and Summer Black Truffles

Yield: 4 servings

• Four 3-ounce pieces fresh grade "A" Hudson Valley foie gras
• ½ cup fresh crayfish tails, peeled
• ½ cup toasted pecans, roughly chopped
• 1 large shallot, finely diced
• 1 small garlic clove, finely minced
• ¼ cup bourbon
• ¼ cup crayfish stock
• ¼ cup veal stock
• ½ teaspoon savory, chopped
• 1-2 summer truffles, depending on size
• Salt and pepper to taste

Season each piece of foie gras with salt and pepper on both sides. Sauté foie gras in a hot, dry skillet. Brown them nicely on both sides. Be careful not to burn the fat released from the foie gras. Set aside on paper towels. If the fat has not burned, sauté the crayfish tails, pecans, shallots and garlic in the same pan for 30 seconds. Add bourbon and both stocks. Let simmer for 1 minute. Season with salt and pepper and finish with savory.

Place the foie gras in the center of a wide rimmed soup bowl. Pour crayfish ragout over the top and very generously slice some summer truffles over each bowl.