SEARED FOIE GRAS AND LINGONBERRY JAM ON BRIOCHE TOAST
Steps:
- Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.
- Stir pepper and juice into jam. Chill jam, covered, until ready to use.
- Preheat oven to 400°F.
- Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.
- Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.
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Sindi Mathonsi
[email protected]I wouldn't recommend this dish to someone who doesn't like foie gras. It's very rich and decadent.
Shoaib ali9929
[email protected]This dish was a bit too rich for my taste, but I can see why people would enjoy it. The foie gras was cooked perfectly and the lingonberry jam was a nice touch.
M Ali Gabol
[email protected]I'm not a huge fan of foie gras, but I thought this dish was delicious. The lingonberry jam really helped to balance out the richness of the liver.
Brandon Schaffart
[email protected]This dish is a bit pricey, but it's worth it for a special occasion. The foie gras is divine and the lingonberry jam is the perfect complement.
Terri Gearheart Wyllie
[email protected]I've made this dish several times and it's always a hit. The foie gras is always cooked perfectly and the lingonberry jam is the perfect accompaniment.
Kelly mcmackin
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The foie gras was cooked perfectly and the lingonberry jam was a great addition.
Mohamed Esse Ibrahim
[email protected]This dish is definitely a special occasion meal, but it's worth it. The foie gras is melt-in-your-mouth delicious.
Aniiqts
[email protected]I love the combination of flavors in this dish. The foie gras is rich and decadent, while the lingonberry jam is tart and refreshing.
Nakzora Ndimz
[email protected]This was my first time cooking foie gras, and it turned out perfectly! The recipe was easy to follow and the results were amazing.
James BM Lansana Jr.
[email protected]I've never had foie gras before, but I was pleasantly surprised by how much I enjoyed this dish. The lingonberry jam was the perfect complement to the liver.
Abdullah Mohammad Amjad Sotan
[email protected]This dish is definitely not for the faint of heart, but if you're a fan of foie gras, you'll love it. The lingonberry jam is a great way to cut through the richness of the liver.
Sadam Hussain Bhatti
[email protected]I made this for a dinner party last night and it was a huge hit! Everyone raved about the flavors and how well the ingredients worked together.
Mudehere Eddy
[email protected]This dish was absolutely divine! The foie gras was perfectly seared, and the lingonberry jam added a delightful tartness that balanced out the richness of the liver. The brioche toast was the perfect accompaniment, providing a crispy base for the oth