Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries Recipe
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
Flavors of Quebec
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note
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.
Ingredients for 6 servings
- 450 g (1 lb.) duck Foie gras or goose liver, in thin slices
- Salt
- 50 ml (1 1/2 oz.) armagnac
- 30 ml (2 tbsp.) Maple Syrup
- 20 ml (4 tsp.) Cranberry syrup
- 2 sprigs of fresh thyme, chopped
- A pinch of ground coriander
- A pinch of freshly ground pepper
- 1 French shallot
- 100 ml (6 tbsp.) white wine
- 600 ml (2 1/2 cups) duck or veal stock
- 30 ml (2 tbsp.) fresh cranberries
- 50 ml (3 tbsp.) maple syrup
- Juice of half a lemon
  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. 


  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. 
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