Recipe courtesy of Grasslands Entertainment

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

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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
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  • Level: Intermediate
  • Total: 50 min
  • Prep: 5 min
  • Cook: 45 min
  • Yield: 4 servings
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Ingredients

Peach Preserve:

Sauce:

Directions

  1. Preheat a grill.
  2. Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.
  3. 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.
  4. 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.
  5. 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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