Chef Michael Mina


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.