Pan Seared Quebec Foie Gras With Hot And Sour Peach Jam, Cabernet Ice Wine Reduction
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
63
Spice
64
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 cups
Peach Preserve40 g
Cabernet (franc)30 g
Heavy Cream30 g
Unsalted Butter30 g
Red Wine VinegarDirections:
1
Preheat a grill
2
Peaches: Combine the peach preserves and serranos in a saucepan
3
Cook until tender and syrupy
4
Remove from the heat and mash with a fork
5
Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc
6
To thicken, add red wine jus, cream, and butter
7
Finish with a few drops of red wine vinegar and the shallots
8
Foie Gras: Cut the foie gras into 4 slices and score with a fork
9
Sear until golden brown on both sides in a hot pan
10
Remove from pan and place on a paper towel
11
Sprinkle with fleur de sel to season
12
Grill a small piece of white or milk bread; place in center of a plate
13
Add a teaspoon of peach preserve on the bread
14
Place hot foie gras on the peaches
15
Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil
16
Spoon sauce around and drizzle with ice wine syrup