Hot Foie Gras with Caramelised Oranges on Toasted Brioche

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

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

Starter
Dinner

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