Pan Roasted Foie Gras And White Peach Chili Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

Steps:

  • Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
  • Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
  • Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

FOIE GRAS ON A BED OF PEARS



Foie Gras on a Bed of Pears image

This is a delicious and elegant first course. I have also made this with apples, which came out very well, but pears are truly ideal for complementing the taste of the foie gras.

Provided by frusakam

Categories     European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 slices foie gras, approx. 2 oz. each
salt and pepper, to taste
1 ripe pear, peeled and thinly sliced
1 tablespoon butter
1 teaspoon brown sugar
1 1/2 tablespoons balsamic vinegar
1/4 cup cider or 1/4 cup apple juice
fresh rosemary, to taste

Steps:

  • Srinkle salt and pepper on both sides of the foie gras and keep at room temperature.
  • Melt the butter in a frying pan over medium-high heat. Add pear slices and brown sugar. Caramelize, turning often. Place the caramelized pears on two warm plates.
  • Sear the foie gras on each side over medium-high heat in the frying pan (cooking time is delicate as it can vary from 15 seconds to 1 minute per side, depending on the thickness of the foie gras).
  • Place the foie gras on the pears.
  • Deglaze the frying pan with the balsamic vinegar, then add the cider (or apple juice) and the rosemary. Let it reduce a little, then pour over the foie gras. Decorate with a sprig of fresh rosemary.
  • Try serving with a little green salad, using any remaining sauce as the dressing.

Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 42.6, Carbohydrate 15.1, Fiber 2.6, Sugar 10.3, Protein 0.4

PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, CABERNET ICE WINE REDUCTION



Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction image

It was the middle of the Canadian winter and I was knee-deep in snow picking Icewine Grapes. Stephen Treadwell, chef at the acclaimed Queen's Landing Tiara Restaurant in Niagara-on-the-Lake, invited me for an Icewine favorite. Foie Gras (goose liver) is a true delicacy. Kevin Brauch, The Thirsty Traveler

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1 1/2 cups peach preserves
Serrano chiles
1 cup reduced veal stock or similar
1 1/2 ounces Cabernet Franc
1 1/2 ounces red wine jus
1/2 ounce heavy cream
1 ounce unsalted butter
1/2 ounce red wine vinegar
1 shallot, finely chopped
2 ounces foie gras, cut into 4 slices
Dash Fleur de Sel
4 slices milk bread or white bread
Frisee leaves, for serving
Grapeseed oil, for drizzing
Drizzle Cabernet Franc Ice Wine Syrup (Cabernet Franc Ice Wine boiled until reduced to a syrup)

Steps:

  • Preheat a grill.
  • Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.
  • Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc. To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots.
  • Foie Gras: Cut the foie gras into 4 slices and score with a fork. Sear until golden brown on both sides in a hot pan. Remove from pan and place on a paper towel. Sprinkle with fleur de sel to season.
  • Grill a small piece of white or milk bread; place in center of a plate. Add a teaspoon of peach preserve on the bread. Place hot foie gras on the peaches. Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil. Spoon sauce around and drizzle with ice wine syrup.

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.

More about "pan roasted foie gras and white peach chili relish recipes"

GALLERY: HOW TO PAN SEAR FOIE GRAS | THE FOOD LAB - SERIOUS EATS
Aug 10, 2018 Foie gras is grown on only three farms in the United States. All three of them are small and follow very strict animal welfare and quality standards. American foie gras ducks are …
From seriouseats.com


PAN-SEARED FOIE GRAS - LEITE'S CULINARIA
Dec 26, 2017 Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper.
From leitesculinaria.com


PAN-ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH
CATEGORYCUISINETAGYIELD FrenchMike044Servings INGREDIENTS 1/4cWhite vinegar 1/4cLight brown sugar - loosely packed 2TFinely-chopped shallots 1/4cFinely-chopped red …
From welovegod.org


PAN ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH RECIPES
Cut a shallow "X" on the bottom of each tomato and peach. Using tongs, place tomatoes and peaches, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins …
From tfrecipes.com


PAN-SEARED FOIE GRAS – RECIPES FOR CLUB + RESORT CHEF
Mar 20, 2024 Take the chilled and scored foie gras out of the cooler and season with salt and pepper. In a medium-sized saute pan over high heat, add all of the foie gras, scored side …
From recipes.clubandresortchef.com


HOW TO PAN SEAR FOIE GRAS - SERIOUS EATS
Jun 27, 2022 Because of its richness, sweetness, and mild funk, foie gras pairs well with a variety of fruity, jammy flavors. Dried fruit and sauces made from them like figs and prunes are …
From seriouseats.com


MICHAEL'S PLACE RECIPES - FOOD NETWORK
Pan Roasted Foie Gras and White Peach Chili Relish. ... Sea Bass Steamed with Lemon Grass and Chili Coconut Broth. ... 24 All-Star Recipes from Michael Symon and Esther Choi, the …
From foodnetwork.com


PAN-ROASTED FOIE GRAS | MICHAEL BELTRAN OF ARIETE
Dec 24, 2022 Heat oven to 350°F. Season foie gras with salt and pepper. In a skillet over medium high heat, sear foie gras until golden brown. Flip foie gras and place skillet in oven, cook 2 minutes. Transfer foie to a paper towel-lined tray …
From starchefs.com


FOIE GRAS | MICHAEL'S PLACE - FOOD NETWORK
Fresh Duck Liver, Shallots, and Brioche, Basic Foie Gras Recipe, Pan-Roasted Foie Gras and White Peach-Chili Relish
From foodnetwork.com


PAN ROASTED FOIE GRAS AND WHITE PEACH | STARCHEFS.COM
After the foie gras has been cleaned, it should be cut into 1/2-inch thick slices weighing approximately 2-3 ounces each. Bring the vinegar and sugar to a boil. Add the shallots, …
From starchefsarchive.com


PAN-ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH
CATEGORYCUISINETAGYIELD FrenchMike044servings INGREDIENTS 1/4cWhite vinegar 1/4cLight brown sugar -; (loosely packed) 2tbFinely-chopped shallots 1/4cFinely-chopped red …
From welovegod.org


FOIE GRAS WITH LENTILS DU PAYS AND SHERRY VINEGAR SAUCE
Mar 26, 2015 Accompanying the foie gras in the recipe are lentil's cooked with thyme, mirepoix, garlic and butter finished with sautéed cep's and a sherry vinegar-infused Madeira sauce. …
From whiteheattherecipes.blogspot.com


PERFECT PAN-SEARED FOIE GRAS - THE GOOD FOOD NETWORK
Cook the Foie Gras: Heat a pan over high heat until very hot, without any oil. Season the foie gras with salt and pepper on both sides. (2 slices per person) Place the foie gras slices in the hot pan. Sauté until browned on one side, …
From thegoodfoodnetwork.com


FOIE GRAS WITH PEAR AND RIESLING GASTRIQUE - WILDFORKFOODS.COM
Place foie gras in hot skillet and cook for 1 minute on each side, searing until golden. Remove from pan and place in a platter with paper towel. In the same skillet with the rendered fat, …
From wildforkfoods.com


PAN-ROASTED FOIE GRAS AND WHITE PEACH CHILI RELISH - BIGOVEN
Pan-Roasted Foie Gras And White Peach Chili Relish recipe: Try this Pan-Roasted Foie Gras And White Peach Chili Relish recipe, or contribute your own. Add your review, photo or …
From bigoven.com


Related Search