Pan-roasted Foie Gras And White Peach Chili Relish

God’s justice is inflexible. Justice may be defined as rendering to everyone according to one’s due. Justice means we get exactly what we deserve – nothing more, nothing less. In our human system of justice a tension often exists between justice and mercy. Sometimes one prevails at the expense of the other. But there is no tension with God. Justice always prevails. God’s justice must be satisfied; otherwise His moral government would be undermined.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	French	Mike04	4	Servings

INGREDIENTS

1/4	c	White vinegar
1/4	c	Light brown sugar –
		loosely packed
2	T	Finely-chopped shallots
1/4	c	Finely-chopped red jalapeno
		pepper
2	T	Raisins
1	T	Finely-chopped garlic
1	T	Grated ginger
1/2	t	Salt
6		Firm white, or other fresh
		peaches blanched to
		remove
		The skin, pit removed and
		sliced
1	lb	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

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.  Recipe Source: MICHAELS PLACE with Michael
Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B08)  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  02-08-1999  Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 511 Calories From Fat: 111 Total Fat: 12.7g Cholesterol: 0mg Sodium: 508.6mg Potassium: 360.3mg Carbohydrates: 88.4g Fiber: 4.2g Sugar: 9.7g Protein: 11.5g