Seared Foie Gras on Brioche Toast with Cherry Sauce
From luisascatering 13 years ago
- 30 minutes to make
- Serves 4
Haven't posted a super "fancy" recipe in a while so here's a decadent and delicious one! If you have "issues" with foie gras, this would be lovely with seared duck breast. I made homemade brioche but of course you can buy a brioche (or challah) from the bakery.
Ingredients
- 4 medallions/slices of uncooked foie gras, scored on one side shopping list
- 4 toasted rounds of brioche Simple Brioche Loaf shopping list
- 1 lb of pitted fresh cherries shopping list
- 3 tbsp balsamic vinegar shopping list
- 3 tbsp sugar (more or less to taste) shopping list
- 3/4 cup fruity red wine shopping list
- 1/4 cup shallots, peeled and minced shopping list
- 1 cinnamon stick shopping list
- 1/2 cup rich chicken stock shopping list
- 1 tbsp cornstarch mixed with 1 tbsp water shopping list
- freshly squeezed lime juice, to taste shopping list
- fresh ground pink himalayan salt and black pepper shopping list
How to make it
- Cook the vinegar and sugar over medium heat until sugar is dissolved and the mixture is reduced to a glaze. Add the wine, shallot and cinnamon stick and boil until the liquid is reduced to about 1/4 cup. Add the broth and cherries and simmer for 5 minutes. Remove the cinnamon stick and stir in the cornstarch, simmering for 2 minutes. Stir in the lime, salt and pepper to taste. Cover and keep warm. See Photo
- Heat a non-stick pan over high flame and sear the foie gras medallions about 30 seconds per side. Place on the brioche toasts and top with cherry sauce. Garnish with fresh snipped chives.
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