Photo: Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote Recipe
Ingredients
- 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
Directions
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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By smurphy12_6802212
New York, NY
on December 26, 2010
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Notwithstanding the general debate surrounding foie gras (I agree with other posters, not appropriate for this website this recipe is excellent. Making the pain perdu is very simple, and searing the foie gras was equally simple (although I had never done it before. Definitely be sure to use a cold knife to cut the foie, as the directions recommend. I learned it is difficult to cut and keep in nice neat slices otherwise. The compote is easy, but a great shortcut would be a store-bought chutney or ollieberry jam! This was a lovely and impressive Christmas dinner appetizer!
By mail_11464427
Salt Lake City, UT
on May 04, 2009
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This delicious food certainly doesn't deserve to be the brunt of political attacks from misinformed animal rights proponents, especially considering the number of untruths repeated about this technique. Foie gras is NOT the result of mistreating ducks or causing "disease" in ducks. Ducks are not human and their livers react to gorging on grain totally differently than humans would. In ducks, the result is a natural fattening of the liver that enables them to make long flights south in the fall without eating. Ducks had been fattening their own livers by overeating for millennia before the Romans noticed the phenomenon and imitated it with domesticated ducks so they could have fatty liver year 'round. Anyone who has ever bothered to visit a modern duck farm that specializes in foie gras has realized that the ducks are not mistreated and actually take to the overfeeding with no apparent discomfort or fear. The simple non-hysterical truth is that the ducks' livers go back to normal size, with no discernible damage or disease, once the over-feeding stops. There are plenty of bad things going on in the world that we can be against. Fortunately, eating foie gras guilt-free isn't one of them.
By mmonteith_8312535
Las Vegas, NV
on October 06, 2007
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Please do not post your political views on here. One could just as easily complain about vegetable lasagna being cruel as the poor veggies were cruelly ripped from the ground during harvest. It is silly and does not belong here. Please take your views to a vegetarian website. I have my own personal beliefs and values and that is the way they shall stay...personal.
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