Seared Foie Gras With Pain Perdu And Fresh Cranberry Compote Recipe - Cooking Index
2 | Eggs (large) | |
1/4 cup | 59ml | Heavy cream |
1 | Freshly-ground cinnamon | |
Salt - to taste | ||
8 | French bread diagonally cut 1/2" thick | |
1/4 cup | 49g / 1.7oz | Clarified butter |
1 | Lobe grade-A foie gras, cleaned | |
Freshly-ground black pepper - to taste | ||
1 | Fresh Cranberry Compote II - (see recipe) | |
1 tablespoon | 15ml | Finely-chopped fresh parsley leaves |
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 saute 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 saute 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D70) - from the TV FOOD - NETWORK
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