Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote Recipe

Name: Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a shallow baking pan, beat the eggs with cream and cinnamon.
2
Season with salt.
3
Dip each piece of bread into egg mixture, allowing each piece to sit in the liquid for a couple of minutes.
4
In a large saute pan, melt the butter.
5
Pan-fry the bread until golden brown on both sides, about 2 minutes.
6
With a warm knife, slice the foie gras, diagonally, into 1-inch pieces.
7
Season both sides with salt and pepper.
8
Heat a large saute pan, over medium heat.
9
Add the foie gras and sear for 1 minute on the first side and 2 minutes on the second side.
10
Remove and drain on paper towels.
11
Add the compote to the foie gras fat.
12
To assemble, place a piece of the pain perdu in the center of each serving plate.
13
Lay a piece of foie gras over the bread.
14
Spoon some of the Cranberry Compote over the foie gras.
15
Garnish with parsley.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 1/4 cup heavy cream, Pinch freshly ground cinnamon, Salt, and more.

Yes, Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote

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