Recipe courtesy of Grasslands Entertainment

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


  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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