Seared Foie Gras With Georgia Peaches Georgia Pecans And Jack Daniels
From quaziefly 16 years ago
- 20 minutes to make
- Serves 6
This recipe comes to us compliments of the Georgia Pecan Commission.
Ingredients
- 4 slabs (2 oz. Each) of portioned Foie gras shopping list
- 1 Georgia peach cut into 20 wedges shopping list
- 1/4 cup Jack Daniels shopping list
- 1 cup duck stock shopping list
- 2 tbs. chives shopping list
- salt & pepper shopping list
How to make it
- Season Foie gras with salt & pepper. In a very hot sauté pan, sear the Foie gras quickly until each side is golden brown.
- Remove Foie gras from the pan, add the peaches and pecans. Let the peaches take some color (about one minute), then add the shallots. Deglaze with the Jack Daniel’s, and flame until the alcohol is cooked out, then add duck stock.
- Bring to a boil, then set aside. Place
- Foie gras on center of the plate.
- Fan peaches around the Foie gras and pour sauce over each Foie gras. Garnish with chives.
People Who Like This Dish 2
- juels Clayton, NC
- greekgirrrl Long Island, NY
- momo_55grandma Mountianview, AR
- mbeards2 Omaha, NE
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The Rating
Reviewed by 3 people-
Definitely a different recipe, but sounds absolutely delish!
juels
in Clayton loved it
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wow. that sounds good!
greekgirrrl
in Long Island loved it
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high5 post thanks
momo_55grandma
in Mountianview loved it
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