3 seared foie gras with peaches Recipes

slabs (2 oz. each) of portioned foie gras, georgia peach cut into 20 wedges, jack daniels, duck stock, chives, salt & pepper

peach preserves, serrano chiles, reduced veal stock or similar, cabernet franc, red wine jus, heavy cream, unsalted butter, red wine vinegar, shallot, finely chopped, foie gras , cut into 4 slices, fleur de sel, milk bread or white bread, frisee leaves , for serving, grapeseed oil , for drizzing, drizzle cabernet franc ice wine syrup (cabernet franc ice wine boiled until reduced to a syrup)