Recipes

Ingredients:

2 slices of brioche 

2 pieces of foie gras 

1 orange peeled

3 tbsp of brown sugar

Salt & black pepper 

Plain flour 

Cooking:

Slice the brioche to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm.

Season the foie gras with salt and pepper and coat all sides with plain flour.

Sear it in a very hot pan on both sides quickly just to caramelise each side (45 seconds each side) .

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 brown sugar. Caramelise with a blow torch.

Slice the foie gras and lay it on top of the brioche and then put the orange on top.

Garnish with a tiny slice of orange peel.