Seared Quebec Foie Gras With Okanagan Peaches
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water1 tbsp
White Sugar1 cup
Balsamic Vinegar1 tbsp
Sweet Butter1 tsp
Fleur De Sel (coarse)Directions:
1
In saucepan bring wine, water and sugar to a boil
2
Peel and slice peaches into wedges
3
Remove boiling wine syrup from heat then add peach slices
4
Cover and allow to sit for 10 minutes
5
Remove peaches and reserve syrup in refrigerator for future use
6
Will hold about 1 week
7
In a small pot reduce the balsamic to 1/3
8
Remove from heat
9
For this dish you will need a non-stick pan
10
Take the foie gras out of the refrigerator
11
One thing I want to point out really quickly is you will need a warm knife
12
When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper
13
Take the non-stick pan, place it on a gas stove, on high
14
Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan
15
Once the pan is lightly smoking, remove from heat for 1/2 a minute
16
Add dash of grapeseed oil
17
Place the foie gras in the pan score side down and place back over the heat
18
Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/2 minutes on the other side
19
Remove from the heat and let rest for approximately 1 1/2 minutes
20
Stir in butter and lemon juice
21
Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction
22
To finish sprinkle a small pinch of fleur de sel on foie gras