Seared foie gras on toasted brioche with caramelised orange

PT30M

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Ingredients

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To plate

  • 2 handfuls of salad mâche leaves
  • 1 dash of Madeira
1
Take some brioche and slice it to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm
2
Slice some fresh foie gras approximately 1cm thick. Season it with salt and pepper and sear in a very hot pan on both sides quickly just to caramelise each side
3
Remove from the pan and place on an oven proof tray or dish
4
Take an orange and peel it with a knife, slice it into slices approx 5mm thick and trim into even-sized discs approximately 1.5cm in diameter. Put the orange discs onto a heatproof tray and sprinkle with light brown sugar. Caramelise with a blow torch
  • 1 orange
  • 3 tbsp of light brown sugar
5
To finish off the dish, warm the foie gras through in an oven set to 160°C/Gas mark 3. Slice the foie gras and lay it on top of the brioche and then put the orange on top. Garnish with a small salad of mâche leaves and a sprinkle of Madeira
  • 2 handfuls of salad mâche leaves
  • 1 dash of Madeira
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