Le Pailleur is a traditional restaurant tucked away in the elegant surroundings of the Château Bonne Entente. Chef Gaston Couillard harmoniously combines the flavors of exotic spices with local products.

1. Marinate the slices of foie gras for 6-8 hours; reserve the marinade.
2. Sear them for about 1 minute on each side until nicely colored. Salt lightly and transfer to a sheet pan. 
3. Cover with plastic wrap. Refrigerate. Remove from the fridge 20 minutes before serving in order to serve at room temperature. 

Sauce

1. Sauté the shallot in a little butter; deglaze with white wine. Reduce the liquid by half. Add the duck stock and simmer until the liquid has reduced by one-third.
2. Add the marinade, maple syrup and fresh cranberries. Reduce to the consistency of a sauce. Liquefy in a blender to make a smooth and creamy sauce. 
3. Taste; adjust the sweetness of the maple as desired; finish with a little lemon juice, salt and pepper.