Foie Gras pan-fried with Caramelised Orange and Grande Dauphine or Cointreau on Toasted Brioche
We sell frozen ready sliced raw foie gras, ideal for frying.
- 8 slices raw foie gras
- 1 dessert spoon plain flour
- flesh of one ripe, sweet orange
- 6 tablespoons orange liqueur
- 4 slices brioche
- Skin and segment the oranges removing all pith.
- Take a heavy frying pan and put a tiny amount of oil in it and wipe all over.
- Heat the pan until it is hot but not smoking. (If it is too hot the foie gras will disappear!)
- Place the still frozen foie gras in the pan and cook for 2 or 3 minutes on the first side and for a further minute or so on the reverse side.
- It should be nice and browned but quite rare in the middle.
- Then put the whole pan in the oven on 150C for a further 3 minutes to ensure the foie gras is cooked all the way through.
- It should be pink and moist on the inside but golden brown on the outside.
- Turn the oven off. Remove the foie gras to a hot plate and put it back into the oven.
- Drain off any excess fat from the pan and it back on the heat and deglaze the pan with the orange liqueur.
- Add the orange segments and just warm.
- Toast the brioche and on a plate place two slices of the foie gras on top of each piece of toast.
- Sprinkle with a good pinch of fleur de sel or Maldon salt and some black pepper and serve with the orange segments and orange liqueur on top.