Sautéed foie gras with cinnamon french toast
Chef Philip Pretty of fundamental LA is celebrating the lifting of the foie gras ban in California with a fantastic recipe for FOUR.
Keywords
- hotels & travel
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Cooking tools:
- Food processor
- Stand mixer
- China cap
- Rolling pin
- Kitchen scale
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Parchment paper
- Measuring cup
- Measuring spoon
- Spatula
- Pot
- Plate
- Serving platter
Ingredients
- 1 lobe Hudson Valley foie gras
- 1c red wine vinegar
- 1/2 c water
- 1c sugar
- 1tblsp fennel seed
- 1tbsp coriander seed
- 1tsp black peppercorns
- 1/2orange zested with peeler
- 450g bing cherries pitted
- 225g toasted hazelnuts
- 1loaf of brioche
- 2egg whipped
- 1/2c milk
- 1tsp cinnamon
- 1tblsp sugar
- 1pkg graham cracker
- 2tblsp butter
- 1tsp all purpose flour
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