We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution.
Billy Graham

Pan-roasted Foie Gras And White Peach Chili Relish

0
(0)
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.

A Message from our Provider:

“How can a moral wrong be a civil right?”

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


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?