Pan Roasted Foie Gras And White Peach Chili Relish

Recipe Ingredients

1/4 cup	59ml	White vinegar
1/4 cup	40g / 1.4oz	Light brown sugar - (loosely packed)
2 tablespoons	30ml	Finely-chopped shallots
1/4 cup	36g / 1.3oz	Finely-chopped red jalapeno pepper
2 tablespoons	30ml	Raisins
1 tablespoon	15ml	Finely-chopped garlic
1 tablespoon	15ml	Grated ginger
1/2 teaspoon	2.5ml	Salt
6		Firm white (or other) fresh peaches - blanched to remove
		The skin, pit removed and sliced
1 lb	454g / 16oz	Fresh duck foie gras
		Salt - to taste
		Freshly-ground black pepper - to taste
12		French baguette bread slices - brushed with
		Olive oil and toasted in a hot oven

Recipe Instructions

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 where 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 to 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 saute 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.

This recipe yields 1 1/2 cups peach relish and 4 to 6 appetizer servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B08)

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