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| Seared Duck Liver on a Cinnamon French Toast and Caramelized Pear |
| Serves: 4 |
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| INGREDIENTS: |
2 pears
60 ml butter
30 ml sugar
400 ml demi-glace sauce
10 ml cinnamon ground
1ml nutmeg ground
300 ml milk
4 eggs
4 slices brioche bread
250 g foie gras,sliced
salt & pepper
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| METHOD: |
• Slice pears finely, heat pan at medium heat, add half
the butter and sugar, pears,sauté lightly. In the same
pan, add the demi-glace, 2/3 of the cinnamon and
nutmeg, heat until reduced by half.
• Preheat another pan and beat milk, eggs and
remaining cinnamon in bowl. Soak the brioche in mix
and put in the warm pan until golden brown on both
sides.
• Preheat third pan on medium-high heat and place foie
gras on the dry pan. Cook for one minute on each
side. |
| ASSEMBLING |
| • On a plate,put caramelized pears in center, cut
French toast in half, making 2 triangles and
place one of the triangles on top of the pears.
Cut the foie gras in half and place one half on
top of the French toast, then place the next
piece of French toast on top of the foie gras,
and top off the plate with the final piece of foie gras. |
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