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1
Scrape the seeds from the vanilla bean.
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2
Add half of the scrapped beans to a mixing bowl with the liquor.
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3
Add 1/2 teaspoon ground mace, 1/2 teaspoon ground cinnamon, and orange zest, and whisk together.
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4
Put the foie gras into the marinade and cover with plastic wrap.
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5
Slosh the marinade around a little and keep refrigerated.
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6
Add the remaining vanilla bean seeds in a mixing bowl, and add the eggs and half and half.
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7
Add the remaining mace and cinnamon and beat the mixture together.
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8
Soak the brioche slices in the egg mixture and allow them to absorb the flavor.
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9
Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient).
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10
Keep covered in the refrigerator until ready to complete the dish.
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11
Preheat the oven to 300 degrees.
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12
Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick.
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13
Reserve on a chilled plate and discard almost all of the marinade.
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14
Remove the brioche from the egg wash and lay the slices on a plate.
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15
Heat the clarified butter in a nonstick skillet, add the bread, and cook over medium heat until golden on both sides.
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16
Transfer to a plate and keep warm in the oven.
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17
Reheat the caramel sauce and place 2 tablespoons on each of 4 warm serving plates.
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18
Heat a nonstick skillet or pan and when hot, sear the foie gras slices over high heat for 15 seconds on each side until seared and very dark.
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19
Place the foie gras on the brioche in layers: a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche.
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20
Serve with mixed tropical fruits and orange segments, if desired.
