Hot Foie Gras with Caramelised Oranges on Toasted Brioche

Name: Hot Foie Gras with Caramelised Oranges on Toasted Brioche
Yield: Serves 2
Ingredients: 30 ml cognac; 2 slices brioche; 2 slices fresh foie gras, 1cm thick and weighing about 100-150 g each; 60 ml clarified butter; 2 slices orange, pith removed; 4 small lamb’s lettuce leaves; Salt; 2 tbsp brown sugar; 1 tbsp hazelnut oil; 25 g good butter

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

Dinner
Starter

Method

Brine

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.
Over a high heat, rapidly reduce the veal stock until you have a ta