Norman's Down Under Foie Gras French Toast
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Norman's Down Under Foie Gras French Toast
  French    Toasts  
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21233. Report a problem with this recipe.
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      Title: Norman's down under foie gras french toast
      Yield: 4 Servings
 
      3    Eggs
      2 tb Sugar
    1/4 ts Nutmeg
    1/4 c  Milk
    1/4 c  Freshly-squeezed orange
           Juice
           Zest of 1 orange, chopped
      1 tb Vegetable oil
      4 sl French bread (sliced on bias
    1/2    -inch thick)
      4    2-ounce slices fresh foie
           Gras, cut from 1 deveined
           Lobe
           Salt and white pepper
           Confectioners' sugar, for
           Sprinkling
    1/4 c  Top-quality aged balsamic
           Vinegar
    1/4 c  Caramel sauce, for drizzling
           (see next recipe)
 
  In A Large, Shallow Bowl Whisk Eggs. Mix Together Sugar And into
  eggs, and add milk, juice and zest.
  
  Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in
  one pan.  Dip bread slices in egg mixture until thoroughly moistened.
  Carefully transfer to oiled pan and cook until golden brown, 2 to 3
  minutes per side, turning once.  Season foie gras with salt and
  pepper and sear until a brown, crusty edge forms on each side, about
  1 minute per side. Transfer toasts and foie gras slices to warmed
  plates. Arrange 1 slice foie gras on each toast; dust very lightly
  with powdered sugar; drizzle with vinegar and drizzle caramel sauce
  in a pattern around rim of plate. Serve immediately.
  
  Yield: 4 appetizer servings
  




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Recipe ID 21233 (Apr 03, 2005)

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