Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote
- 2 large eggs
- 1/4 cup heavy cream
- Pinch freshly ground cinnamon
- 8 slices French bread, cut diagonally and 1/2-inch thick
- 1/4 cup clarified butter
- 1 lobe grade-A foie gras, cleaned
- Freshly ground black pepper
- 1 recipe Cranberry Compote, recipe above
- 1 tablespoon finely chopped fresh parsley leaves
In a shallow baking pan, beat the eggs with cream and cinnamon. Season with salt. Dip each piece of bread into egg mixture, allowing each piece to sit in the liquid for a couple of minutes.
In a large saute pan, melt the butter. Pan-fry the bread until golden brown on both sides, about 2 minutes. With a warm knife, slice the foie gras, diagonally, into 1-inch pieces. Season both sides with salt and pepper.
Heat a large saute pan, over medium heat. Add the foie gras and sear for 1 minute on the first side and 2 minutes on the second side. Remove and drain on paper towels.
Add the compote to the foie gras fat.
To assemble, place a piece of the pain perdu in the center of each serving plate. Lay a piece of foie gras over the bread. Spoon some of the Cranberry Compote over the foie gras. Garnish with parsley.
Recipe courtesy of Emeril Lagasse, 2000
Recipe courtesy of Robert Irvine