Name: Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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)

Directions

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

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