Best Seared Quebec Foie Gras With Okanagan Peaches Recipes

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

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

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)

Steps:

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.

Foie Gras with Caramelized Fruits image

Provided by Food Network

Categories appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 12

6 ounces foie gras
2 tablespoons butter
4 tablespoons raw brown sugar
1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup
1 apple, peeled, cored, cut into 12 sections
3 apricots, cut in half, stones removed
1/2 cup grapes
1 cup red wine
1 cup mulberries
Salt
Freshly ground pepper
Flour, for dredging

Steps:

Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm.
In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.