Foie Gras Torchon with Pear Currant Chutney

Serves 4

Ingredients

• Whole duck foie gras torchon (buy online)
• 16 slices of brioche bread
• 2 bosc pears, peeled, cored and cut into 1/3 inch dice
• 2 tablespoons dry black currants
• ½ cup Verjus Blanc (buy online)
• 4 teaspoons sugar
• Pinch of freshly ground pepper

Instructions

To make the chutney, combine all the ingredients in a small sauté pan over medium heat and cook, stirring gently, until almost all the liquid has evaporated and the pear is cooked through, 3 to 4 minutes. Remove from the heat and let cool.

Remove crusts and cut brioche bread to desired size and shape. Toast until golden in a 350° oven. Slice the foie gras with a hot knife. Place a portion of foie gras torchon on each piece of toast. Top with a small mound of pear chutney.

Note: The foie gras may be place on the still warm brioche if slightly warm foie gras is preferred.

This recipe is from Terra, Cooking from the Heart of Napa Valley, by Hiro Sone and Lissa Doumani.