The only thing better than watching the flavor of the foie gras soak into the French toast, is eating it!!
SERVES 2
2 Slices of 1 inch thick, grade “A” foie gras (keep cold)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 each granny smith apple, cored and cut into 4 thick rings (leave the skin on)
¼ cup sugar
1 ounce of unsalted butter
2 slices of 1 inch thick, brioche or challah bread (crust removed)
1 each large egg
½ vanilla bean, split and scraped
3 tablespoons whole milk
1 ounce of unsalted butter
2 ounces of unsalted butter
For garnish 2 tablespoon chopped chives
- Take a knife and score both side of the foie gras in a cross method.
(This will allow for the seasoning to impart more flavors and look good at presentation. Season foie gras on both sides with salt and pepper. Keep refrigerated. - Dredge apple slices in sugar. In a large sauté pan melt butter. (Do this on a medium high flame) Then add apples to caramelize on both sides. Should be about 4 minutes a side. Remove from the pan, set aside, and keep warm.
- Combine egg, vanilla and milk with a whisk. Add bread to soak (about 10 minutes)
- In a large sauté pan over medium heat, add butter then add bread. Allow to cook till golden brown and flip. (5 minutes per side) Remove from the pan, set aside, and keep warm.
- Heat a large sauté pan over high heat. DO NOT ADD OIL OR BUTTER. Place foie gras in pan for about 2 minutes on both sides (do not allow the fat to burn) Remove the foie gras to a paper towel then plate immediately.
- To serve: place French toast on warm plates. Then stack with apples and top with foie gras. Garnish with chives. Serve immediately. ENJOY!!