Best Pan Roasted Foie Gras And White Peach Chili Relish Recipes

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ROASTED FOIE GRAS WITH APPLE ONION COMPOTE



Roasted Foie Gras with Apple Onion Compote image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon butter
1 medium onion, sliced
1 Granny Smith apple, sliced
1 teaspoon apple cider vinegar
2 ounces cassis
Sea salt
Freshly ground black pepper
Dash sugar
4 (3-ounce) slices foie gras
1 tablespoon port wine
2 tablespoons black truffles, chopped
4 tablespoons veal stock
1 small bunch Italian parsley, fried
Fleur de Sel

Steps:

  • Heat a large skillet over medium heat. Add butter and melt. Add onions and apples, reduce heat to low, and let simmer for approximately 5 minutes or until onions and apples are tender. Add vinegar and cassis, and season with salt, pepper, and a dash of sugar. Simmer for 5 minutes and set aside.
  • Heat a medium or large skillet over medium-high heat. Season foie gras with salt and pepper, and then sear on both sides until cooked to desired degree of doneness. Remove foie gras to a towel to absorb excess fat. Add port to skillet and deglaze, stirring and scraping the bottom of the pan with a wooden spoon. Add the chopped black truffles and veal stock. Cook until reduced slightly and then adjust seasoning.
  • To plate, divide apple compote among 4 plates and then top with foie gras. Garnish with fried Italian parsley. Season with fleur de Sel and serve immediately.

SEARED QUEBEC FOIE GRAS WITH OKANAGAN PEACHES



Seared Quebec Foie Gras with Okanagan Peaches image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup ice wine
1 cup water
1 tablespoon white sugar
2 fresh local peaches
1 cup balsamic vinegar
4 (2-ounce) pieces foie gras, sliced
Salt and white pepper
Grapeseed oil
1 tablespoon sweet butter
1/2 lemon, juiced
1 teaspoon coarse fleur de sel

Steps:

  • In saucepan bring wine, water and sugar to a boil. Peel and slice peaches into wedges. Remove boiling wine syrup from heat then add peach slices. Cover and allow to sit for 10 minutes. Remove peaches and reserve syrup in refrigerator for future use. Will hold about 1 week.
  • In a small pot reduce the balsamic to 1/3. Remove from heat.
  • For this dish you will need a non-stick pan. Take the foie gras out of the refrigerator. One thing I want to point out really quickly is you will need a warm knife. 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. Take the non-stick pan, place it on a gas stove, on high. 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.
  • Once the pan is lightly smoking, remove from heat for 1/2 a minute. Add dash of grapeseed oil. Place the foie gras in the pan score side down and place back over the heat. 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. Remove from the heat and let rest for approximately 1 1/2 minutes. Stir in butter and lemon juice. Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction. To finish sprinkle a small pinch of fleur de sel on foie gras.

SOTTHA KHUNN'S ROASTED FOIE GRAS WITH FIGS AND GRAPES



Sottha Khunn's Roasted Foie Gras With Figs and Grapes image

Provided by Molly O'Neill

Categories     appetizer

Time 5h30m

Yield 6 servings

Number Of Ingredients 7

1 whole Hudson Valley foie gras, about 1 1/2 pounds
Kosher salt and freshly ground white pepper to taste
1 cup port wine
1 cup Cognac
6 black mission figs, stems removed, halved
1/2 pound jumbo muscat or large red grapes, skinned and seeded
3 cups duck stock

Steps:

  • Season the foie gras on both sides and place in a 1-gallon zip-lock bag. Add the port and the Cognac, seal the bag and marinate in the refrigerator for 4 hours, turning occasionally.
  • Preheat the oven to 500 degrees. Heat a large, shallow ovenproof skillet in the oven for 10 minutes. Meanwhile, remove the foie gras from the bag, reserve the marinade and pat the liver dry with paper towels. Place the foie gras, smooth side down, in the hot pan and roast 10 minutes. Turn carefully and roast for 10 minutes more. Remove the foie gras to a warm plate. Cover.
  • In the same pan, add the figs and roast 5 minutes. Add the grapes and roast another 5 minutes. Remove the fruit and drain.
  • Discard the fat from the pan, add the marinade and heat over medium-high heat, stirring until the mixture boils. Lower the heat and simmer until the sauce is thick and syrupy, about 15 minutes. Add the duck stock and continue to simmer until the mixture is reduced to about 3/4 cup, about 25 minutes. Remove from the heat and pour through a fine-mesh strainer into a small saucepan. Season with salt.
  • To serve, add the fruit to the sauce and warm over medium heat. Slice the foie gras into 12 pieces. Arrange them on 6 plates and spoon the fruit sauce over the slices.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 778 milligrams, Sugar 17 grams

PEACH & CHILLI CHUTNEY



Peach & chilli chutney image

Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry

Provided by Cassie Best

Categories     Condiment, Snack

Time 1h30m

Yield Makes 2 jars

Number Of Ingredients 9

1 tbsp vegetable oil
1 onion , sliced
700g (prepared weight) firm peach (about 8), peeled and cut into small dice
6 thumb-sized red chillies , finely chopped
thumb-sized piece ginger , peeled and cut into fine matchsticks
1 tbsp cumin seed
seeds from 15 cardamom pods
200g soft light brown sugar
250ml cider vinegar

Steps:

  • Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
  • Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar

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