Recipe courtesy of Grasslands Entertainment
Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 102
- Dietary Fiber
- 3
- Sugar
- 62
- Protein
- 7
- Cholesterol
- 41
- Sodium
- 470
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
Ingredients
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)
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.