Seared foie gras crispy potato and caramalized peaches
- 1 package of foie gras preferably fresh
- 1 potato
- 1 fresh peach
- 1 bottle of port wine
- 3 whole shallots
- Vegetable oil for frying
- 1/2 cup of sugar
Cut the foie gras into slices and score with a sharp knife I like to heat the knife on the fire before cutting into the foie gras. Season with salt and fresh cracked black pepper. Cut the peach in half remove the pit and slice fairly thin coat with sugar and brûlée with torch. Cut the potatoes thin julienned and place in 370 degree oil and fry until golden brown, remove and season with salt. For the sauce simply reduce the whole bottle of port with shallot garlic, thyme, bay leaf, peppercorn, and parsley for flavor once you have reached a syrupy consistency remove and when you are ready finish the sauce by swirling in some room temperature butter. Present this any way you like this is a great appetizer coarse for any dinner for two prepared by one of Las Vegas premiere personal chefs, would also be great for a dinner party to impress your guests pair with Napa Valley Chardonnay.