Foie Gras "Peach Melba"
D'Artagnan chef bio | Yield: 2
This simple foie gras recipe allows you to eat dessert first. It's the D'Artagnan twist on peach melba, the summery dessert made famous by August Escoffier.
- 1/4 cup slivered almonds
- 2 tablespoons sugar
- 1/4 cup fresh raspberries
- ½ cup balsamic vinegar
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 2 large ripe peaches, pitted and cut into 8 wedges
- 2 foie gras slices
- Fine salt & freshly cracked white pepper
- Maldon salt, for serving
- Brioche, for serving
- Make the candied almonds: heat frying pan to medium heat. Add almonds and sugar and constantly stir until the nuts are toasted and the sugar is completely melted, about 4-7 minutes. Spread nut mixture on a piece of parchment paper. Set aside to cool completely.
- In a small saucepan over medium-high heat, add raspberries and balsamic vinegar. Cook, stirring occasionally, until the raspberries have broken down and the balsamic has thickened. Strain, and set aside.
- In a large skillet, over medium heat, melt butter. Stir in sugar, then add peaches, turning to coat. Cook, stirring occasionally until sugar has dissolved and peaches are warmed through and glazed, about 3 to 5 minutes. Keep warm.
- Heat a dry skillet over high flame. Season the foie gras with salt and pepper. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are dark brown. Turn them over and cook on the other side until fully cooked but still soft to the touch.
- Drizzle raspberry-balsamic glaze onto serving plates. Spoon peaches over the glaze. Add foie gras slices, finish with a little crunchy sea salt. Garnish with the candied almonds and serve with toasted brioche.