SEARED FOIE GRAS WITH GEORGIA PEACHES, GEORGIA PECANS AND JACK DANIELS Makes 4 servings. 4 slabs (2 oz. Each) of portioned Foie gras 1 Georgia peach cut into 20 wedges 1/4 cup Jack Daniels 1 cup duck stock 2 tbs. chives salt & pepper Season Foie gras with salt & pepper. In a very hot sauté pan, sear the Foie gras quickly until each side is golden brown. Remove Foie gras from the pan, add the peaches and pecans. Let the peaches take some color (about one minute), then add the shallots. Deglaze with the Jack Daniel’s, and flame until the alcohol is cooked out, then add duck stock. Bring to a boil, then set aside. Place Foie gras on center of the plate. Fan peaches around the Foie gras and pour sauce over each Foie gras. Garnish with chives.