Norman's Down Under Foie Gras French Toast
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21233. Report a problem with this recipe.
Title: Norman's down under foie gras french toast
Yield: 4 Servings
2 tb Sugar
1/4 ts Nutmeg
1/4 c Milk
1/4 c Freshly-squeezed orange
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
Salt and white pepper
Confectioners' sugar, for
1/4 c Top-quality aged balsamic
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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