Seared Quebec Foie Gras With Okanagan Peaches Recipes

SEARED FOIE GRAS WITH EDAMAME DUMPLINGS, FIVE-SPICE BROTH AND BRAISED DAIKON

Steps:

• In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes. Add the spices and season. Add the stock and bring to simmer. Add soy sauce and daikon and simmer gently for 15 to 20 minutes, reducing the mixture by 20 percent. Check for seasoning, and strain out the spices, keeping the broth. Place the daikon into the strained broth. Keep hot.
• Heat a non-stick pan on high. Season the foie gras on both sides, and saute until brown, about 3 minutes a side. Drain on paper towels.
• In a large, heated pasta bowl, place 1 braised daikon piece. Cut out a very thin wedge, and squeeze in a small bundle of daikon sprouts. Top the daikon with the seared foie gras, ladle the broth around the daikon, and add 3 Edamame Dumplings. Garnish with edamames and tomato concasse.
• Wine Suggestion: Cotes de Nuits-Village, Clos de la Belle Marguerite, 1996
• In a pot of salted water, boil the edamames until soft, about 15 minutes. During the last 2 minutes, add the spinach, to wilt.
• Strain well and add to a food processor. Puree until smooth. Add the butter and only pulse. You want small pieces of butter in the mousse.
• Fold in truffle oil and chives, and season. Place in refrigerator until chilled through.
• To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each. Brush on egg wash on the edges and fold in half to form a triangle. Fold left tip of triangle underneath to attach to right tip (like a tortellini). Repeat and make 24 dumplings total. Reserve in the refrigerator.
• In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes. Serve immediately.

PAN SEARED QUEBEC FOIE GRAS WITH HOT AND SOUR PEACH JAM, CABERNET ICE WINE REDUCTION

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.