Seared foie gras from the Périgord, Roasted peaches

My tip: I advocate a quick pan sear for fresh slices of foie gras, an easy method that anyone can master...


INGREDIENTS (6 serving)
6 slices of foie gras (in the USA, you can order it online at D'Artagnan)
9 peaches
3 tbsp honey
Fresh rosemary
Fleur de sel, ground pepper

DIRECTIONS
Preheat oven to 350°F (180°C).
Wash fruits under cold running water. Dry it.
Cut it in half and remove the pits.
Cover a baking dish with parchment. Place the fruits on it (bottom down)
Drizzle honey. Put some rosemary leaves on it.
Bake for 8 minutes. Leave at room temperature.
It's now time to cook the foie gras !

Lightly score the slices of foie gras on both sides, then season liberally with fleur de sel (the finest sea salt) and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of fleur de sel over each slice.
Plating: on a dessert plate, put 3 halves of fruits and top with seared foie gras.
Serve immediately.
Enjoy it !


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