Ingredients

• 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)

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Instructions

1. Preheat a grill.
2. Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork.
3. 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.
4. 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.
5. 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.