Pan Seared Hudson Valley Foie Gras Recipe

Inspired by Cotton Row

Time45m

Serves2

brûleéd blaze peach, sourdough crostini, spiced-sangria syrup

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Ingredients

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Pan Seared Hudson Valley Foie Gras Ingredients

7.05 oz (200 grams) Hudson Valley foie gras

2 pieces Blaze peaches (or any ripe peaches)

4 slices Sourdough bread

2 tablespoons sugar

1.06 cup (250 ml) Red wine

0.42 cup (100 ml) Orange juice

1 piece Cinnamon stick

1 piece Star anise

1 pinch Celtic sea salt

1 pinch black pepper

1 tablespoon Butter

1 sprig Fresh thyme (for garnish)

Method

Cooking Directions

Prepare the Sangria Syrup

In a saucepan, combine the red wine, orange juice, sugar, cinnamon stick, and star anise. Bring to a simmer over medium heat and let it reduce until it thickens slightly, about 15-20 minutes. Strain and set aside to cool.

Prepare the Blaze Peaches

Cut the peaches in half, remove the pits, and lightly score the flesh. Sprinkle sugar on the cut side. Using a torch or broiler, brûlée the cut side of the peaches until caramelized and golden, then set aside.

Make the Crostini

Preheat the oven to 180°C (350°F). Brush the sourdough slices with butter and sprinkle with salt and pepper. Bake in the oven until golden and crispy, about 10-12 minutes.

Sear the Foie Gras

Heat a skillet over high heat until hot. Season the foie gras with salt and pepper on both sides. Sear in the hot skillet for about 30 seconds to 1 minute per side until golden brown and crispy. Remove and let it rest for a minute.

Plate the Dish

On each crostini, place a slice of the seared foie gras. Top with a brûléed peach half. Drizzle with the spiced sangria syrup and garnish with fresh thyme.