Foie Gras Toast With Sauterne Gelee Recipe

• 1 c. Sauterne plus
• 1 Tbsp. Sauterne (or possibly other sweet late harvest dessert wine)
• 1 env unflavored gelatin
• 6 ounce prepared minced duck confit
• 6 ounce minced goose or possibly duck foie gras
• 1 x egg white
• 1/4 c. bread crumbs
• 1/2 tsp salt
• 1/8 tsp freshly-grnd white pepper
• 15 slc brioche or possibly homemade-style white bread crusts removed Vegetable oil or possibly clarified butter for frying

Directions