Try this Pan-Roasted Foie Gras And White Peach Chili Relish recipe, or contribute your own.
Suggest a better descriptionThe 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: MICHAEL?S 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
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Serving Size: 1 Serving (1178g) | ||
Recipe Makes: 4 | ||
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Calories: 3042 | ||
Calories from Fat: 228 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6545.9mg | 226 % | |
Potassium 1443.7mg | 38 % | |
Total Carbohydrate 586.2g | 172 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 561.2g | ||
Protein 119.1g | 170 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3042
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