Seared Quebec Foie Gras with Okanagan Peaches

Name: Seared Quebec Foie Gras with Okanagan Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ice wine; 1 cup water; 1 tablespoon white sugar; 2 fresh local peaches; 1 cup balsamic vinegar; 4 (2-ounce) pieces foie gras, sliced; Salt and white pepper; Grapeseed oil; 1 tablespoon sweet butter; 1/2 lemon, juiced; 1 teaspoon coarse fleur de sel

Servings: persons

1
In saucepan bring wine, water and sugar to a boil.
2
Peel and slice peaches into wedges.
3
Remove boiling wine syrup from heat then add peach slices.
4
Cover and allow to sit for 10 minutes.
5
Remove peaches and reserve syrup in refrigerator for future use.
6
Will hold about 1 week.
7
In a small pot reduce the balsamic to 1/3.
8
Remove from heat.
9
For this dish you will need a non-stick pan.
10
Take the foie gras out of the refigerator.
11
One thing I want to point out really quickly is you will need a warm knife.
12
When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper.
13
Take the non-stick pan, place it on a gas stove, on high.
14
Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan.
15
Once the pan is lightly smoking, remove from heat for 1/2 a minute.
16
Add dash of grapeseed oil.
17
Place the foie gras in the pan score side down and place back over the heat.
18
Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side.
19
Remove from the heat and let rest for approximately 1 1/2 minutes.
20
Stir in butter and lemon juice.
21
Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction.
22
To finish sprinkle a small pinch of fleur de sel on foie gras.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup ice wine, 1 cup water, 1 tablespoon white sugar, 2 fresh local peaches, and more.

Yes, Seared Quebec Foie Gras with Okanagan Peaches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!