Seared foie gras on toasted brioche with caramelised orange
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William Drabble's foie gras canapé is impressive but very simple to prepare. Toasted brioche is here topped with sweet, caramelised orange and creamy foie gras. Both ingredients are expertly paired, as the sharp citrus elevates the dish and cuts through the richness of the foie gras.
First published in 2015
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Ingredients
Metric
Imperial
- 6 slices of brioche loaf
- 6 slices of foie gras
- 1 orange, peeled
- 3 tbsp of light brown sugar
- salt
- pepper
To plate
- 2 handfuls of salad mâche leaves
- 1 dash of Madeira
SAVE RECIPE
Equipment
- Blow torch
Method
1
Take some brioche and slice it to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm
- 6 slices of brioche loaf
3
Remove from the pan and place on an oven proof tray or dish
4
Take an orange and peel it with a knife, slice it into slices approx 5mm thick and trim into even-sized discs approximately 1.5cm in diameter. Put the orange discs onto a heatproof tray and sprinkle with light brown sugar. Caramelise with a blow torch
- 1 orange
- 3 tbsp of light brown sugar
5
To finish off the dish, warm the foie gras through in an oven set to 160°C/Gas mark 3. Slice the foie gras and lay it on top of the brioche and then put the orange on top. Garnish with a small salad of mâche leaves and a sprinkle of Madeira
- 2 handfuls of salad mâche leaves
- 1 dash of Madeira
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