December 20, 2022
PAN-FRIED FOIE GRAS WITH PORT REDUCTION
Although a local dish, this recipe takes us
beyond Bordeaux – to the banks of the Douro,
to be precise, where Port is made, and to China,
where the first peach trees were grown.
Ingredients (for 4 people):
- 4 canned peach halves
- 1 litre (13/4 pints) Port
- 1 lobe of foie gras (about 500g/1lb 2oz)
- fleur de sel and freshly ground black pepper
Preparation time: 30 minutes
Cooking time: 45 minutes
For the peaches:
Put the peaches in a pan with the Port and simmer
gently for about 15 minutes to reduce the
Port. Two indicators will help you gauge that
the peaches are perfectly cooked and the Port
sufficiently reduced: the first should be the colour
of wood, the second should have the consistency
of honey.
For the foie gras:
Peaches are called ‘Persian apples’ in Latin,
and it will come as no surprise that they go
marvellously well with foie gras. Cut the foie
gras into four thick slices and pan-fry them,
without adding fat, for 2 minutes on each side,
until golden. Drain the foie gras on kitchen
paper and blot to remove excess fat.
To serve:
Arrange the peaches in the centre of the plate
and place the hot foie gras on top. Using a
tablespoon filled three-quarters full, carefully
drizzle the Port reduction around the edge of
the foie gras. Repeat as many times as necessary.
Landscape, travel, perfume, memory – cooking
is all of these things. But there’s undoubtedly
no voyage more intense than that of the senses:
let’s go!
Wine-food match:
We recommend that you pair this dish with a
BLASON D’ISSAN 2010.
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