Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote

Total Time:
22 min
10 min
12 min

8 appetizer servings

  • 2 large eggs
  • 1/4 cup heavy cream
  • Pinch freshly ground cinnamon
  • Salt
  • 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.

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