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1
In saucepan bring wine, water and sugar to a boil.
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2
Peel and slice peaches into wedges.
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3
Remove boiling wine syrup from heat then add peach slices.
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4
Cover and allow to sit for 10 minutes.
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5
Remove peaches and reserve syrup in refrigerator for future use.
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6
Will hold about 1 week.
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7
In a small pot reduce the balsamic to 1/3.
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8
Remove from heat.
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9
For this dish you will need a non-stick pan.
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10
Take the foie gras out of the refigerator.
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11
One thing I want to point out really quickly is you will need a warm knife.
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12
When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper.
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13
Take the non-stick pan, place it on a gas stove, on high.
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14
Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan.
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15
Once the pan is lightly smoking, remove from heat for 1/2 a minute.
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16
Add dash of grapeseed oil.
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17
Place the foie gras in the pan score side down and place back over the heat.
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18
Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side.
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19
Remove from the heat and let rest for approximately 1 1/2 minutes.
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20
Stir in butter and lemon juice.
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21
Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction.
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22
To finish sprinkle a small pinch of fleur de sel on foie gras.
