Foie Gras Doufu Food

SEARED QUEBEC FOIE GRAS WITH OKANAGAN PEACHES

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.

FOIE GRAS

Steps:

• Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.

FOIE GRAS TARTINES

Steps:

• Get a saute pan very hot. Fry the foie gras on both sides until golden, about 1 minute per side. Arrange half a slice of foie gras on each tartine and sprinkle with fleur de sel. Serve.

FOIE GRAS LOLLIPOPS

Steps:

• Slice the foie gras in 1/2-inch thick section crossways. Lightly season with Calvados, salt and pepper. Place in saute pan over medium heat until a light golden brown color develops. Flip and repeat on other side taking care not to caramelize or over-cook the foie gras.
• Pack the foie gras in the a terrine pan, season, to taste if needed, cover with plastic wrap. Press with 1 or 2 pounds of evenly distributed weight on top and let set for 72 hrs.
• Remove from terrine by using a hot bath and cut into 1-inch squares. Round off with hands, roll and lightly pack in truffles of choice. Place on a lollipop stick and serve on a decorated platter.