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]
- Peach Preserve:
- 1 1/2 cups peach preserves
- Serrano chiles
- 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.
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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