Label
All
0
Clear all filters

Hot Foie Gras with Caramelised Oranges on Toasted Brioche

Rate this recipe

banner
Preparation info
  • Serves

    2

    • Difficulty

      Complex

Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

  • 2 tbsp brown sugar
  • 60 ml clarified butter
  • 2

Method

Brine

  1. Preheat the grill so that it is very hot. Melt the brown sugar in the clarified butter and brush the orange slices. Caramelise under the grill for 20 seconds and keep warm. Do not cook them through or they will fall to pieces. Set aside.
  2. Over a high heat, rapidly reduce the veal stock until you have a ta

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title