Recipe
Seared Foie Gras With Pain Perdu And A Fresh Cranberry Compote
Ingredients
- 2 large eggs
- 1/4 cup heavy cream
- Pinch freshly ground cinnamon
- Salt
- 8 slices French bread, cut diagonally and 1/2-inch thick
- 1/4 cup clarified butter
- 1 lobe grade-A foie gras, cleaned
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh parsley leaves
- FRESH CRANBERRY COMPOTE:
- 1/2 pound fresh cranberries
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups water
- 3 tablespoons cornstarch
Directions
- In a shallow baking pan, beat the eggs with cream and cinnamon. Season with salt. Dip each piece of bread into egg mixture, allowing each piece to sit in the liquid for a couple of minutes.
- In a large sauté pan, melt the butter. Pan-fry the bread until golden brown on both sides, about 2 minutes. With a warm knife, slice the foie gras, diagonally, into 1-inch pieces. Season both sides with salt and pepper.
- Heat a large sauté pan, over medium heat. Add the foie gras and sear for 1 minute on the first side and 2 minutes on the second side. Remove and drain on paper towels.
- Add the compote to the foie gras fat.
- To assemble, place a piece of the pain perdu in the center of each serving plate. Lay a piece of foie gras over the bread. Spoon some of the Cranberry Compote over the foie gras. Garnish with parsley.
- FRESH CRANBERRY COMPOTE: Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from the heat and cool completely.
- Yield: 2 cups
Recipe Details
- Source: Emeril Live EM1D70
- Dish Type: Appetizer
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