Recipe Index: Robert Carter

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Seared Foie Gras with Black Pepper 
Duck Biscuits and Carolina Peach Jam

When youre cutting slices of foie gras from a whole piece, you will always have trimmings. Tightly wrapped, they can be frozen and used later for Foie Gras-Truffle Butter (see p.000) or Foie Gras Hollandaise (see p.000). At the restaurant, when we make the Duck Biscuits, we heat the duck confit in veal jus (see Essentials p.000) and we also drizzle the plate with it. At home, I spread French whole-grain mustard on the biscuit and let the inherent richness of duck confit suffice.

Serves 6

• 6 Black Pepper Biscuits
• 2 Tablespoons good quality French whole-grain mustard
• cup shredded Duck Confit
• Foie Gras
• Peach Jam
• Petite leaf lettuces, such as arugula, baby red oak, mizuna, or mache

1 to 1 pound Whole Foie Gras (see Sources p.000), cut into six 3 - ounce pieces

Large ovenproof, heavy-bottomed saut pan

1. Preheat the oven to 450 F.

2. Heat the saut pan over medium-high heat until hot. Sear the pieces of foie gras for about 1 minute per side, or until golden. Place the pan in the oven for 3 minutes. Turn the pieces of foie gras over and return the pan to the oven for 1 more minute. The foie gras should be golden brown and spring back when touched lightly.

Peach Jam

•  1 cups sugar
• pound peeled and sliced ripe peaches (when not in season, substitute frozen peaches not packed in sugar)
• 3 Tablespoons water
• cup brandy

Pure the peaches. If using frozen peaches, pure them while they are still frozen so that they will cook easily and evenly. Place all of the ingredients in a heavy-bottomed nonreactive saucepan. Bring to a simmer over low heat and simmer, stirring occasionally, for about 30 minutes, or until thick. Skim the top as necessary to remove any foam. Set aside.

TO SERVE: Split the biscuits and spread the bottoms lightly with the mustard. Divide the Confit between the biscuits. Place the foie gras on each plate, add a biscuit, and 2 Tablespoons of the Peach Jam. Garnish with several leaves of petite leaf lettuce.