Recipe: Pan Seared Quebec Foie Gras With Hot and Sour Peach Jam, Cabernet Ice Wine [edit]

Step 1

Preheat a grill.

Step 2

Boil Cabernet Franc Ice Wineuntil reduced to a syrup.

Step 3

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.

Step 4

Grill a small piece of white or milk bread; place in center of a plate.

Step 5

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.

Step 6

Peach Preserve:Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.

Step 7

Sauce:Reduce one cup of veal stock and Cabernet Franc.

Step 8

To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots.

Step 9

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