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Ingredients
- 1 x Vanilla bean, preferably Tahitian halved lengthwise
- 1 c. Cointreau or possibly Curacao
- 1 tsp Grnd mace
- 1 tsp Grnd cinnamon Zest of 1 orange
- 12 ounce Fresh foie gras cleaned, and cut in half
- 5 x Large eggs beaten
- 2 c. Half-and-half
- 12 slc Slightly stale broiche cut into triangles about 1/3" thick
- 1/4 c. Clarified butter
- 1 x recipe Citrus-Savory Caramel Sauce see * Note
Directions
- Scrape the seeds from the vanilla bean. Add in half of the scrapped beans to a mixing bowl with the liquor. Add in 1/2 tsp. grnd mace, 1/2 tsp. grnd cinnamon, and orange zest, and whisk together. Put the foie gras into the marinade and cover with plastic wrap. Slosh the marinade around a little and keep refrigerated.
- Add in the remaining vanilla bean seeds in a mixing bowl, and add in the Large eggs and half and half. Add in the remaining mace and cinnamon and beat the mix together. Soak the brioche slices in the egg mix and allow them to absorb the flavor. Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient). Keep covered in the refrigerator till ready to complete the dish.
- Preheat the oven to 300 degrees.
- Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick. Reserve on a chilled plate and throw away almost all of the marinade. Remove the brioche from the egg wash and lay the slices on a plate. Heat the clarified butter in a nonstick skillet, add in the bread, and cook over medium heat till golden brown on both sides. Transfer to a plate and keep hot in the oven. Reheat the caramel sauce and place 2 Tbsp. on each of 4 hot serving plates. Heat a nonstick skillet or possibly pan and when warm, sear the foie gras slices over high heat for 15 seconds on each side till seared and very dark. Place the foie gras on the brioche in layers; a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche. Serve with mixed tropical fruits and orange segments, if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 742 | |
| Calories from Fat 616 | 83% |
| Total Fat 68.97g | 86% |
| Saturated Fat 30.19g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 811mg | 34% |
| Potassium 363mg | 10% |
| Total Carbs 9.87g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.68g | 0% |
| Protein 21.18g | 34% |
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