Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction

It was the middle of the Canadian winter and I was knee-deep in snow picking Icewine Grapes. Stephen Treadwell, chef at the acclaimed Queen['s Landing Tiara Restaurant in Niagara-on-the-Lake, invited me for an Icewine favorite. Foie Gras (goose liver) is a true delicacy. Kevin Brauch, The Thirsty Traveler]

Total Time:
50 min
5 min
45 min

4 servings

  • Peach Preserve:
  • 1 1/2 cups peach preserves
  • Serrano chiles
  • Sauce:
  • 1 cup reduced veal stock or similar
  • 1 1/2 ounces Cabernet Franc
  • 1 1/2 ounces red wine jus
  • 1/2 ounce heavy cream
  • 1 ounce unsalted butter
  • 1/2 ounce red wine vinegar
  • 1 shallot, finely chopped
  • 2 ounces foie gras, cut into 4 slices
  • Dash Fleur de Sel
  • 4 slices milk bread or white bread
  • Frisee leaves, for serving
  • Grapeseed oil, for drizzing
  • Drizzle Cabernet Franc Ice Wine Syrup (Cabernet Franc Ice Wine boiled until reduced to a syrup)
  • Preheat a grill.

  • Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.

  • Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc. To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots.

  • Foie Gras: Cut the foie gras into 4 slices and score with a fork. Sear until golden brown on both sides in a hot pan. Remove from pan and place on a paper towel. Sprinkle with fleur de sel to season.

  • Grill a small piece of white or milk bread; place in center of a plate. Add a teaspoon of peach preserve on the bread. Place hot foie gras on the peaches. Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil. Spoon sauce around and drizzle with ice wine syrup.

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