Foie Gras pan-fried with Caramelised Orange and Grande Dauphine or Cointreau on Toasted Brioche

Serves 4

We sell frozen ready sliced raw foie gras, ideal for frying.

Ingredients

• 8 slices raw foie gras
• 1 dessert spoon plain flour
• flesh of one ripe, sweet orange
• 6 tablespoons orange liqueur
• 4 slices brioche

Method

1. Skin and segment the oranges removing all pith.
2. Take a heavy frying pan and put a tiny amount of oil in it and wipe all over.
3. Heat the pan until it is hot but not smoking. (If it is too hot the foie gras will disappear!)
4. 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.
5. It should be nice and browned but quite rare in the middle.
6. 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.
7. It should be pink and moist on the inside but golden brown on the outside.
8. Turn the oven off. Remove the foie gras to a hot plate and put it back into the oven.
9. Drain off any excess fat from the pan and it back on the heat and deglaze the pan with the orange liqueur.
10. Add the orange segments and just warm.
11. Toast the brioche and on a plate place two slices of the foie gras on top of each piece of toast.
12. 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.