Poached pear, duck foie gras, duck livers and archer


Poached pear, duck foie gras from Bontés Divines, Lake Brome duck livers and archer from Cep D'argent




Serves 4



  • 4 pears, peeled
  • 80 mL linden tea 1/3 cup
  • 2 L boiling water 8 cups


Foie gras and livers

  • 120 g duck livers 4 ounces
  • 90 g lobe of duck foie gras 3 ounces
  • 200 mL flour with salt, pepper, and mustard powder 3/4 cup
  • 45 mL duck fat 3 tablespoons
  • 160 mL Archer wine 2/3 cup
  • 4 slices of whole wheat baguette bread, toasted




1) In a saucepan, steep linden tea in boiling water for 20 minutes. Poach pears in linden tea for 20 minutes.

2) Remove pears and cool in the refrigerator for approximately 5 minutes.

3) Cut pears in half and remove cores. Reserve.

4) Trim and dredge duck livers in flour.

5) In a skillet, melt duck fat and sauté livers. Reserve.

6) Finely mince livers and foie gras. Mix well while moistening with Archer wine.

7) Make 4 patties and sear them in a skillet until slightly brown. Place a patty on each slice of bread. Place bread and patty on the base of the pear and cover with the top half.

8) Bring Archer wine to a boil and thicken with a small amount of cornstarch if necessary.




Flavours of a Region Eastern Townships

Vendange tardive, Sélection Camille

Vignoble de la Bauge

Bontés Divines

Canards du Lac Brome

Vignoble Le Cep d’Argent


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