Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Ingredients:
2 large eggs |
1/4 cup heavy cream |
pinch freshly ground cinnamon |
salt |
8 slices french bread, cut diagonally and 1/2-inch thick |
1/4 cup clarified butter |
1 lobe grade-a foie gras, cleaned |
freshly ground black pepper |
1 recipe cranberry compote, recipe above |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. 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.
2. 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.
3. 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.
4. Add the compote to the foie gras fat.
5. 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.
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