8 1.25oz Périgord foie gras escalope
2 fresh peaches (Sliced)
3 basil sprigs (Fine Julienne)
1 Tbsp grape seed oil
1 Tbsp chopped shallots
3 Tbsp Verger Duhaime Strawberry-Pineapple-Rhubarb Compote
2 Tbsp Citadelle “Camp” Maple Balsamic Reduction *
Salt & Pepper to taste
1. Heat the oil in a sautéed pan on medium heat, sweat the shallots, then add the peach slices. Do not overcook the peach. Remove from heat; add the julienne of basil and season with salt & pepper.
2. Sear the Foie Gras over medium heat until each side is golden brown; leave the inside soft and pink. Remove to paper towel, blot off excess fat and season with salt & pepper.
3. Place the sautéed peach on the plate, top with 2 teaspoon of strawberry-pineapple –rhubarb compote, layer the foie gras on top. Drizzle the maple balsamic reduction around.
* Maple Balsamic Reduction
1 cup Balsamic Vinegar
1 Tbsp Dark Amber Citadelle “Camp” Maple Syrup
Preparation
1. Heat the balsamic vinegar on medium heat and reduce by half.
2. Let cool and add the maple syrup, whisk together.