Seared Foie Gras On Brioche Toast With Cherry Sauc... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
4 toasted rounds of brioche simple brioche loaf |
1 lb of pitted fresh cherries |
3 tbsp balsamic vinegar |
3 tbsp sugar (more or less to taste) |
3/4 cup fruity red wine |
1/4 cup shallots, peeled and minced |
1 cinnamon stick |
1/2 cup rich chicken stock |
1 tbsp cornstarch mixed with 1 tbsp water |
freshly squeezed lime juice, to taste |
fresh ground pink himalayan salt and black pepper |
Directions:
1. 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
2. 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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