Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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] 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:
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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