Hot foie gras with caramelised oranges on toasted brioche recipe
Ingredients - 2 tbsp Brown Sugar - 60 ml clarified Butter - 2 slices Orange - 200 ml Fond De Veau - 30 ml Cognac - 25 g good Butter - 1 tbsp Hazelnut Oil -
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Cooking tools:
- Grill
- Cast iron skillet
- Pastry brush
- Offset spatula
- Saucepan
- Stove
- Toaster
- Mixing bowl
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- Brown Sugar: 2 tbsp
- Butter: 60 ml clarified
- Orange: 2 slices
- Fond De Veau: 200 ml
- Cognac: 30 ml
- Butter: 25 g good
- Hazelnut Oil: 1 tbsp
- Salt
- Lettuce: 4 small lamb’s
- Brioche: 2 slices
- Foie Gras: 2 slices fresh
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