Served with Garden Salad and Aged Balsamic
Recipe by Chef Simon Lee @ Citrus
Foie Gras – Cut into 80 g x 4 pieces
2 White Peaches – stone removed and cut into half
120g Baby Greens
A pinch Five Spices Powder
20g Brown Sugar
Extra Virgin Olive Oil
Aged Balsamic Vinegar
Season foie gras with salt and pepper.
Rub the white peach with five spices powder and brown sugar.
Sear the foie gras in a hot pan for approximately 2 minutes on each side or till it turns crispy outside and moist in the inside. Remove foie fras from pan.
Put the white peaches in the pan with the butter and caramelise it.
Arrange baby greens on plate.
Put foie gras and peach in the centre of the plate.
Garnish with the above and sprinkle with sea salt.
Drizzle the extra virgin oil and aged balsamic vinegar on the salad.