Foie Gras with Chef Brian Okin
Pan-fried Foie Gras with Brandied Peach
3 ripe peaches, peeled and cut into fine dice
2 tablespoons butter
2 tablespoons brandy
6 thin slices of baguette
1 piece duck foie gras
6 sprigs micro-basil or 2 tablespoons chopped basil
Make brandied peaches: Saute peaches in butter in a small skillet five minutes. Add brandy and a pinch of salt. Cook another five minutes. Set aside 1/3 of the peaches and puree the rest.
Dress baguette slices with olive oil and salt and pepper. Grill or broil until lightly browned.
Meanwhile, slice foie gras into 6 slices, about 1" thick. Lightly cross-cut one side of each and season with coarse sea salt and coarse black pepper. Head a small skillet, then add foie gras (no oil needed), scored side down. Cook quickly, turning, until brown and crispy on the outside.
Place cooked foie gras on baguette slice. Top with peach-brandy puree, diced peaches and basil. Serves 6 (one per person).