Seared Foie Gras with Peach Chutney, Pickles Peach and Amaretti Biscuits

Luke Tipping

Luke Tipping

20th April 2012

Seared Foie Gras with Peach Chutney, Pickles Peach and Amaretti Biscuits

 

4 slices of foie gras (around 90g each)
2 tbsp crushed amaretti biscuits
White bread rolls

Ingredients

  • 4 slices of foie gras (around 90g each)
  • 2 tbsp crushed amaretti biscuits
  • White bread rolls
  • For the peach chutney
  • 450g stoned peach flesh, cut into rough dice
  • 2 tbsp grated cooking apple
  • 2 ripe tomatoes, coarsely chopped
  • 2 tbsp finely chopped onion
  • Juice and grated zest of 1 lemon
  • 150g caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp white pepper
  • 1 tsp grated fresh ginger
  • 150ml white wine vinegar
  • 70g whole blanched almonds, coarsely chopped
  • Generous pinch of salt
  • For the pickled peach
  • 1 ripe fresh peach, cut into wedges
  • 100ml water
  • 100g sugar
  • 100ml white wine vinegar
  • 4 slices of foie gras (around 90g each)
  • 2 tbsp crushed amaretti biscuits
  • White bread rolls

Method

For the peach chutney
Place all the ingredients except the peaches into a pan simmer, stirring often until you have a thickened compote-like mixture.
Add the diced peach flesh and continue to stir until thickened. Stir regularly to prevent the chutney sticking or burning.
When you are happy with the consistency, spoon the chutney into sterilised jars to cool and seal.
The chutney will be at its best after a week or so and will keep for several weeks.
For the pickled peach
Bring the water, sugar and vinegar to the boil briefly and remove from the heat to cool.
Cut the peach to wedges and place into the pickling syrup for 30 minutes. Drain the slices and reserve in the fridge.
To cook the foie gras and serve
Heat a non-stick pan over a moderate heat. Season the foie gras on both sides with salt.
Place the portions in the pan and cook until nicely browned, flip onto the second side and repeat the browning process.
When cooked, the foie gras should be caramelised on each side and moist at the centre.
Drain the foie gras well and place a piece on each place with chutney and 2 slices of pickles peach.
Finish with the amaretti biscuit.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.