4 -8 pieces of Foie Gras (1 or 2 pieces/person)
1 medium shallot finely diced
1 T Duck Fat
1 cup 'Ruby' port
1 cup duck stock
1/2 roasted peach with juice
1-2 T sugar
2 peaches cut into thick pieces
1 T butter
4 sprigs of thyme (leaves removed)

For the Roasted Peaches

1-2 T sugar
2 peaches cut into thick pieces
1 T butter

Cut the peaches into large segments that provide for a large surface of pulp (see image above). Coat the peach pulp with sugar and saute pulp side down in butter. Put in a 375F oven for 5-10 minutes till the peaches are nicely roasted. Remove and let sit till ready to plate the dish.

Foie Gras

4 -8 pieces of Foie Gras (1 or 2 pieces/person)

Cut the foie to 3/4" thickness. Coat each side liberally with salt and pepper. Heat a non-stick skillet. If the pan is sufficiently hot and the thickness of the foie is about 3/4" thick the cooking time should be about 30-45 seconds per side. The end result should be crispy on the outside and medium rare (pink) on the inside. After cooking remove the foie gras and let rest on a paper towel that is sitting on a rack.

Port Wine Reduction

1 medium shallot finely diced
1 T Duck Fat
1 cup 'Ruby' port
1 cup duck stock
1/2 roasted peach with juice

Sweat the duck shallot in duck fat. Do not let the shallot turn brown. Add the port and reduce to a third. Add 1/2 of a roasted peach with some juice from the roast and continue to simmer for a few minutes. Add the duck stock and reduce till a desired consistency and taste are achieved. Pass the contents first through a coarse sieve pressing on the shallots and peach to extract all the flavors. For a smoother consistency repeat through a fine sieve.

ASSEMBLY

Put a few slices of roasted peach on a plate. Add 1 or two pieces of foie gras per person. Spoon the sauce over the foie gras and peaches. Garnish with a small amount of thyme leaves as shown above.

Wine

This dish will go well with a small glass of the same Ruby Port used in the sauce.