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

• 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)

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.

peach preserves, serrano chiles, veal, cabernet franc, red wine, heavy cream, butter, red wine vinegar, shallot, gras, fleur de sel, milk, frisee leaves, oil, drizzle cabernet franc

Taken from www.foodnetwork.com/recipes/pan-seared-quebec-foie-gras-hot-sour-peach-jam-cabernet-ice-wine-reduction-recipe.html (may not work)