Bill Milne

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Foie Gras & Peach Cobbler

Cafe des Architectes, Chicago, Greg Biggers - July 22nd, 2014

Filling:

  • 1 lb. foie gras lobes, diced
  • 1 lb. ripe peaches, diced
  • 1 cup brandy
  • 1 cup peach puree
  • 1 Tbsp. sage, chopped
  • salt
  • black pepper, freshly ground
  • 1 tsp. apple pectin, mixed with 1 tsp. granulated sugar

Sear foie gras lobes in large sauté pan over medium-high heat; drain off fat; reserve; add peaches; sauté 1 minute; add brandy; flambé; return foie gras to pan; add peach puree and sage; season; reduce heat to low; cook 10 minutes; whisk in pectin; bring to a boil; remove from heat; cool and reserve.

Foie gras streusel:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • salt

Line sheet tray with parchment paper; mix all ingredients with 1 cup reserved foie gras fat; place on sheet tray; bake in preheated 350˚F oven 10 minutes (or until brown); remove from oven; reserve.

Tart dough and assembly:

  • 1 cup unsalted butter
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • water

In mixer with paddle attachment, blend butter till soft; add remaining ingredients, incorporating water until dough consistency is reached; remove; reserve in bowl overnight; roll out dough; cut with large cutter; place in prepared ramekin or mold; add filling; top with streusel; bake in preheated 350˚F oven for 10 to 12 minutes.