Life on the estate Christmas preparations // the countdown has started

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December 20, 2022


Although a local dish, this recipe takes us
beyond Bordeaux – to the banks of the Douro,
to be precise, where Port is made, and to China,
where the first peach trees were grown.


Ingredients (for 4 people):

- 4 canned peach halves
- 1 litre (13/4 pints) Port
- 1 lobe of foie gras (about 500g/1lb 2oz)
- fleur de sel and freshly ground black pepper

Preparation time: 30 minutes
Cooking time: 45 minutes


For the peaches:

Put the peaches in a pan with the Port and simmer

gently for about 15 minutes to reduce the

Port. Two indicators will help you gauge that

the peaches are perfectly cooked and the Port

sufficiently reduced: the first should be the colour

of wood, the second should have the consistency

of honey.


For the foie gras:

Peaches are called ‘Persian apples’ in Latin,

and it will come as no surprise that they go

marvellously well with foie gras. Cut the foie

gras into four thick slices and pan-fry them,

without adding fat, for 2 minutes on each side,

until golden. Drain the foie gras on kitchen

paper and blot to remove excess fat.


To serve:

Arrange the peaches in the centre of the plate

and place the hot foie gras on top. Using a

tablespoon filled three-quarters full, carefully

drizzle the Port reduction around the edge of

the foie gras. Repeat as many times as necessary.

Landscape, travel, perfume, memory – cooking

is all of these things. But there’s undoubtedly

no voyage more intense than that of the senses:

let’s go!



Wine-food match:

We recommend that you pair this dish with a