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Fresh Foie Gras With Roasted Peaches

Foie gras has been prepared and enjoyed since Roman times, though the force-feeding method used to produce it is controversial. This recipe calls for searing fresh foie gras escalopes and serving them atop roasted peaches, with a sauce made from reducing the foie gras marinade and adding butter and nutmeg. The foie gras is first trimmed, marinated overnight in madeira and cognac, and seared briefly before plating alongside the peaches and sauce.

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Attila Tamas
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64 views1 page

Fresh Foie Gras With Roasted Peaches

Foie gras has been prepared and enjoyed since Roman times, though the force-feeding method used to produce it is controversial. This recipe calls for searing fresh foie gras escalopes and serving them atop roasted peaches, with a sauce made from reducing the foie gras marinade and adding butter and nutmeg. The foie gras is first trimmed, marinated overnight in madeira and cognac, and seared briefly before plating alongside the peaches and sauce.

Uploaded by

Attila Tamas
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Fresh Foie Gras with Roasted Peaches

Foiegras has raised temperatures one way or another since Roman times. Horace's
early writings describe a method of preparing geese that have been force-fed on
figs. In the eleventh century Sainte Radegonde - one of France's many culinary
saints - had a dish of foie gras prepared for the soon-to be-canonized Bishop of
Poitiers, who thanked her with poems and odes in her honour. The marquis of
Contades received a large fiefdom in Picardy from Louis XV as thanks for a gift of
foie gras prepared by his pastry chef. Today it has become at the same time one of
the most sought-after and one of the most vilified foodstuffs in the world,
appreciated by gourmets for its incomparable texture and taste, and denounced for
the method of its production. It is, however, one of the oldest and most fabled
ingredients of the French kitchen
1. Clean and trim the foie gras of any fibres or veins using a thin, sharp-bladed
knife. Put it in a dish, add seasoning, Madeira and cognac, cover and marinate in
the fridge overnight, turning it when you can in the evening before and the
morning after.

2. The next day, remove the foie gras from the marinade and dry well with kitchen
paper. Keep the marinade. Slice the foie gras into escalopes, each of about 100 g.

3. Heat 100 g of the butter in a large frying pan and, over high heat, sear the foie
gras on each side for 45 seconds or more if you must. Remove from the pan and
keep warm. Add more butter if required and cook the peaches for 2 minutes, still
over a high heat. Arrange the peaches on warmed plates and set aside.

4. Pour the marinade juices into the frying pan, bring to a simmer, then reduce the
heat. Cut the remaining butter into small pieces and add it to the pan, whisking
vigorously with a balloon whisk, until a glossy sauce is made. Add the nutmeg.

5. Arrange the foie gras on top of the peaches, spoon over the sauce and serve at
once.

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