Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml White vinegar

  2. 1/4 cup 40g / 1.4oz Light brown sugar - (loosely packed)

  3. 2 tablespoons 30ml Finely-chopped shallots

  4. 1/4 cup 36g / 1 1/3oz Finely-chopped red jalapeno pepper

  5. 2 tablespoons 30ml Raisins

  6. 1 tablespoon 15ml Finely-chopped garlic

  7. 1 tablespoon 15ml Grated ginger

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 6 Firm white (or other) fresh peaches - blanched to remove

  10. The skin, pit removed and sliced

  11. 1 lb 454g / 16oz Fresh duck foie gras

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 12 French baguette bread slices - brushed with

  15. Olive oil and toasted in a hot oven

Instructions Jump to Ingredients ↑

  1. The 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.

  2. 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.

  3. 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.

  4. This recipe yields 1 1/2 cups peach relish and 4 to 6 appetizer servings.


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