Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship

2009GoldCINVE

2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute - World Wine Championships - 92 Points "Exceptional"

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show

Ice Cider Foie Gras

Servings

For serving 6 to 8

Time

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

1 foie gras, 500 to 600 g (1 to 1.2 lbs), grade A
30 ml (1 oz) Domaine Pinnacle Ice Cider
Salt and pepper

Preparation

1. Take the foie gras from refrigerator 30 minutes before working it to bring it to room temperature.
2. After readying the foie gras (thouroughly removing ALL the vessels) salt and pepper generously.
3. Add the ice cider.
4. Let marinate 10 minutes.
5. Preheat oven 120°C (250°F).
6. Pack liver in terrine dish.
7. Cover and cook in double boiler for 9 to 10 minutes.
8. Put in refrigerator.
9. Wait 2 to 3 days before eating.

The terrine de foie gras may be kept for up to 15 days, if covered in foie gras fat or duck fat.

Credits
Olivier Chaudet, Chef cuisinier, Restaurant le Paris Beurre
1226 Van Horne, Outremont, Quebec
Tel: (514) 271-7502

Servings

For serving 6 to 8

Time

Preparation time: 15 minutes
Cooking time: 20 minutes