Homemade Top-Quality Roussanne Peach from Monein Jam 6,50  €

Homemade Top-Quality Roussanne Peach from Monein Jam

In the heart of the Jurançon vineyards, the Roussanne peach is a very old variety (18th century) typical of the Monein area (64).
The fruit is purplish, with yellow flesh streaked with red, juicy and excellent. It is a fairly early peach that we process between 14 July and 15 August, with a taste close to nectarine jam.

Since 2004, enthusiasts (a cooperative and independent growers) have joined forces on a revival plan aiming for the “Label Rouge”. Today it is grown on some fifteen hectares and harvested in early summer. Since 2008, a festival has been held in its honour on the third Sunday of July, and it is the queen of the Monein festivities on the first weekend of August.

Recipe idea: Pan-fried duck foie gras, Floc de Gascogne reduction and apple compote with Roussanne peach jam

Ingredients (serves 6):

• 1 raw foie gras lobe, 450 to 500 g
• 4 Reinette (red) apples
• 1 jar of Cassandrine House Roussanne Peach Jam
• 20 g sugar
• 20 g butter

For the sauce:
20 cl brown duck stock - 5 cl Floc de Gascogne
20 g brown sugar - 5 cl sherry vinegar

Seasoning:
Salt - fleur de sel - freshly ground pepper

Method:
Make the sauce: heat the sugar and vinegar in a pan until caramelised. Deglaze with the Floc de Gascogne and reduce by half. Add the brown duck stock and bring to a simmer. Adjust the seasoning.

Peel and quarter the apples and sauté them slowly in butter, without sugar, until caramelised. Add Roussanne peach jam to the caramelised apples to taste.
Cut the foie gras on the diagonal into 6 thick slices and salt them.
Heat a frying pan and cook the slices of foie gras for 1 minute on each side.

Drain the foie gras on kitchen paper, season with pepper and arrange on warm plates with the apple and Roussanne peach compote.

Sprinkle the foie gras with fleur de sel, coat with the sauce and serve immediately.