Ingredients
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2 tbsp Brown Sugar
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60 ml clarified Butter
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2 slices Orange
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200 ml Fond De Veau
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30 ml Cognac
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25 g good Butter
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1 tbsp Hazelnut Oil
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Salt
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4 small lamb’s Lettuce
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2 slices Brioche
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2 slices fresh Foie Gras
Directions
Steps
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1
Done
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BrinePreheat the grill so that it is very hot. Melt the brown sugar in the clarified butter and brush the orange slices. Caramelise under the grill for 20 seconds and keep warm. Do not cook them through or they will fall to pieces. Set aside. |
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2
Done
|
Over a high heat, rapidly reduce the veal stock until you have a tablespoon left. Add the cognac and a knob of butter and simmer until the sauce is thick. Remove from the heat and keep warm. |
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3
Done
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Pour the hazelnut oil and the salt in an empty bowl and brush the bowl with the lamb’s lettuce leaves. Arrange the lightly oiled leaves decoratively on each of 2 serving plates. |
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4
Done
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Toast the slices of brioche and place one slice on each plate, on top of the salad leaves. |
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5
Done
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Heat a cast iron frying pan to a very high temperature the pan must be very hot. Put the slices of foie gras in the pan without any fat. Turn over with a palette knife after 15 seconds. Leave to cook for another 15 seconds and season lightly with salt. |
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6
Done
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To ServePlace the foie gras on top of the brioche and arrange the caramelised oranges on top. |
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7
Done
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Pour over the sauce (not shown in image). Serve with a Sauternes or other good quality white dessert wine. |
