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Pan Seared Quebec Foie Gras With Hot And Sour Peach Jam, Cabernet Ice Wine Reduction Recipe

Nutrition per serving    (USDA % daily values)
CAL
659
FAT
37%
CHOL
57%
SOD
34%

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Ingredients for 4 servings

1/2 ounce red wine vinegar

Dash Fleur de Sel

Drizzle Cabernet Franc Ice Wine Syrup (Cabernet Franc Ice Wine boiled until reduced to a syrup)

Grapeseed oil, for drizzing

4 slices milk bread or white bread

1 ounce unsalted butter

Frisee leaves, for serving

1/2 ounce heavy cream

1 1/2 ounces red wine jus

1 1/2 cups peach preserves

1 cup reduced veal stock or similar

1 1/2 ounces Cabernet Franc

1 shallot, finely chopped

Serrano chiles

2 ounces foie gras, cut into 4 slices

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