- Dish type
- Meat starters
- Duck starters
These canapes are perfect for special occasions, such as Christmas. Simple and delicious!
8 people made this
- 1 rectangular brioche, sliced
- 10g fine sea salt
- 250g duck foie gras
MethodPrep:15min ›Ready in:15min
- Toast brioche with a toaster or under the grill for 2 minutes.
- Slice foie gras, dipping the knife in warm water between each slice.
- Remove crusts from brioche.
- Place a slice of foie gras onto each toasted brioche slice.
- Cut each brioche slice into 2 triangles
- Sprinkle with sea salt and serve.
Reviews & ratingsAverage global rating:(2)
Pan-fried foie gras with passion fruit glaze and toasted brioche
A perfectly luxurious little starter before the Christmas bird.
Take the foie gras out of the fridge and wrapping 20 minutes or so before cooking. Toast the brioche and keep warm in a paper napkin.
Heat a heavy based frying pan, cast iron if you have one. Slice the foie gras, season lightly and, working very quickly, fry the slices for 45 seconds on each side, until a golden crust forms. Don’t crowd the pan. Fry in two goes if your pan isn’t large enough. It’s a smoky job! Be careful not to burn yourself with spitting duck fat.
Remove from the pan and set them on some kitchen paper to drain off excess fat. Pour a little fat out of the pan if the foie gras gives up too much. Add 2 or 3 tablespoons of passion fruit jelly and mix into the cooking juices, scraping up the surface of the pan. Pop the foie gras back in for a few seconds to coat it with the sticky glaze.
Serve with fleur de sel and pepper on the warm brioche. It’s messy, but delicious.
- ¾ cup heavy cream
- ½ cup whole milk
- 3 Grade-A Duck Foie Gras Slices
- 2 egg yolks
- 1½ teaspoons caster sugar, plus more as needed to brûlée
- ¼ teaspoon quatre epicés, or equal parts pepper, nutmeg, clove, and cinnamon
- ¼ teaspoon fleur de sel, plus more to taste
- Toasted brioche, for serving
- Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
- Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
- Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
- Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
- Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
- Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
- Preheat oven to 450°F with rack in upper third.
- Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
- Top toasts with foie-gras-and-gelée stacks.
Foie Gras on Toasted Brioche
1. SPlace the butter and foie gras in a medium bowl, with an electric beater, whip until light and fluffy. Transfer the mixture to a piping bag fitted with a large star tube. Set aside.
2. Slice the brioche into 1/4 inch slices, using a 2 inch fluted cookie cutter cut out circles and place on a cookie sheet. Lightly toast the brioche on both sides until golden brown.
3. Pipe the foie gras mixture onto the toasted brioche circles, then spoon about 1/2 teaspoon of the cranberry confit on top. Chill until serving time.
4. To serve, transfer to a serving dish and garnish each top with the reserved toasted pistachio nut.
Makes 24 pieces
a) Foie Gras can be purchased at good gourmet stores everywhere. Make certain you purchase the chilled mousse version not the raw, to be cooked livers.
b) If brioche bread is not available at your local bakery, simply substitute sliced white bread. Do not use the crusts.
c) Chef Ann is a local Vancouver manufacturer and creator of marinades, dressings and chocolates. Her cranberry confit is a specialty. It is available on our website.
Toasted Foie Gras brioche tartines10 min. For 4 people
- 250 g « Bloc de Foie Gras »
- 4 small brioches or a Kougelhof
- 4 small bunches of grapes
- Sea salt
- Cracked peppercorns
A sharp, thin bladed knife which has been run under hot water to cut the Foie Gras slices, a toaster or the grill of a traditional oven to toast the slices of brioche and a serving plate.
How to make our little tartines on a brioche base:
Cut medium thick slices of brioche and toast them lightly.
Cut the Foie Gras and lay a slice on each slice of brioche. Sprinkle with sea salt, chopped walnuts and cracked peppercorns.
Serve on a large slate, a wooden chopping board or a terracotta platter with bunches of grapes to create a rustic looking dish.
Simple, tasty, refined.
1 h. 40 min.
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Cut foie into portions and score.Mix the vinegar, water, sugar, fennel seed, coriander seed, peppercorns and orange zest: bring to a boil, then cool and pour over pitted cherries.Toast the hazelnuts for 5-7 minutes until golden then cool before blending in afood processor. Then pass through a China cap to get the dust you need.Cut brioche into rectangle pieces. Then mix egg mixture before placing the bread into the batter. Soak for 3 min. then cook in a lightly oiled pan on med/high heat until golden.Whip the gram crackers, butter and flour together in a bowl mixer until creamed. then roll between two parchment papers into a sheet. Bake the sheet at 350 for 7-10 minutes then break into a crumble.
Plate and enjoy!
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