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SEARED FOIE GRAS IN THE STYLE OF GARY DANKO
Serves 6

Ingredients

  • 1 ¼ pound "A" Foie gras, fresh, well chilled
  • 1 tablespoon shallots, minced
  • 2 tablespoons Armagnac or good brandy
  • 1 cup & 3 tablespoons late harvest wine, Essensia
  • 4 teaspoons honey
  • 4 teaspoons sherry vinegar or 3 teaspoons Verjus
  • 2 cup dark, rich veal stock
  • Kosher salt to taste
  • 2 large peaches, firm yet ripe, peeled, cut into 10 wedges
  • 6 small bouquets of mache

To cut Foie Gras
Place Foie gras on the cutting board. Remove any white fat or slightly greenish bile areas, if any. With a sharp 8" French knife, dipped in hot water, cut the Foie into ¾" thick slices. Reheat knife before cutting the next slice. Exert only the force necessary to cut through the Foie gras. Place slices on tray, cover tightly and refrigerate until ready to cook and serve.

Sauce
In a non-reactive saucepan combine shallot, Armagnac, wine, honey, vinegar or Verjus, and stock together. Bring to a boil and simmer until reduced by half. Strain and season with salt.

To caramelize peaches
In a non-stick pan heat 2 tablespoons oil. Add peaches and cook on each side until golden brown. Drain fat and deglaze with Essensia until reduced to a glaze. Remove to a plate and store until needed.

To cook the Foie Gras
With the finished sauce ready. Place a rolled steel or nonstick sauté pan over a medium flame. Place Foie gras in a pan and start it out with gentle cooking. When the first side is golden brown turn the Foie over. With a paper towel blot the fat out of the pan. Salt the cooked side, pushing gently with your finger to feel for the doneness of the Foie. You want to make sure there is no hardcore (undercooked) at the center. Salt the other side. Drain on paper towels. Reheat peaches by placing them in sauté pan that foie was cooked in, arrange foie gras on a small bed of onions, arrange peaches and set foie gras on top. Spoon hot sauce on and around foie. Sprinkle with chopped chives and a bouquet of mache. Serve hot.



  CARAMELIZED RED ONOIN COMPOTE


Ingredients
  • 3 pounds red onions, peeled, julienne thinly
  • 2 tablespoons butter
  • 2 - 3 cups chicken or duck stock or a mixture of stock and water
  • 1 tablespoon kosher salt
  • 2 tablespoons balsamic vinegar
  • ¾ teaspoon dried thyme
  • 4 tablespoons honey

Method
Melt butter in large enough skillet to hold onions. Combine onions, stock, vinegar, thyme, honey and salt. Stir occasionally, cooking down until the onions are lightly caramelizing on the bottom of the pan, continue cooking until you result in a rich well cooked and caramelized compote. There should be no raw onion flavor. If so, add a little more stock or water and cook. This compote may be made a few days ahead and reheated.



Chef Gary Danko
GARY DANKO

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