Ingredients: 3oz Foie Gras per serving (sliced 1" thick) 2tbsp clarified butter 1/2 cup finely chopped onions 4tbsp butter 1tbsp maple syrup 1tbsp cider vinegar1/4 cup duck stock (veal stock as substitute)

Poached Ice Wine Pears:
4 pears peeled and halved
1 bottle ice wine
*Poach pears in their own juice. Do not over cook. Remove from heat and pour ice wine over the pears. Allow to cool and refrigerate for 2 days. Stir occasionally.

Method:

1. Caramelize the onions with the butter over medium heat in a fry pan. When golden, lower the heat and add the maple syrup and the cider vinegar. Stir occasionally until it thickens.
2. Add a tablespoon of the duck stock and set the pan aside. In another pan add the clarified butter. Over high heat sear the foie gras so that it is crispy on the outside and still rare on the inside. Place on serving dish. Spooon the caramelized onions on the plate and add two pieces of poached pears.
3. Serve with a beautiful glass of Canadian ice wine. Bon Appétit.