Fresh duck liver sauteed with peaches

INGREDIENTS:

    * 1-1/4 lbs. fresh duck foie gras, cleaned and deveined
    * 1 can peaches in natural syrup
    * 3 Tablespoons butter
    * 2 Tablespoons balsamic vinegar
    * chives
    * fleur de sel

PREPARATION:

1. Drain the peaches and cook them in the butter for 5-7 minutes. Season them with salt and pepper. Reserve and keep warm.

2. Preheat the oven to 425°F.

3. Briefly sauté the liver on both sides in the same pan that was used for the peaches, just to color it slightly, then put it into the oven for 10 minutes.

4.Remove from the oven, put on a serving platter and season with salt and pepper.

5. Deglaze the pan with the balsamic vinegar.

To serge:

Thinly slice the foie gras and layer the slices of the foie gras with the peaches. Drizzle with the balsamic vinegar sauce, sprinkle with the chives and serve with the fleur de sel.

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