Seared Foie Gras With Pain Perdu And Fresh Cranberry Compote

By á-170456

Ingredients

• 2 large eggs
• 1/4 cup heavy cream
• 1 pinch freshly-ground cinnamon
• Salt to taste
• 8 slices French bread diagonally cut 1/2" thick
• 1/4 cup clarified butter
• 1 lobe grade-A foie gras, cleaned
• Freshly-ground black pepper to taste
• 1 recipe Fresh Cranberry Compote II (see recipe)
• 1 tablespoon finely-chopped fresh parsley leaves

Details

Servings 8

Preparation

Step 1

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 Cranberry 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.

This recipe yields 8 appetizer servings.