Seared Foie Gras with Pain Perdu and a Fresh Cranbe

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Seared Foie Gras with Pain Perdu and a Fresh Cranberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions