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Receta Norman's Down Under Foie Gras French Toast
by Global Cookbook

Norman's Down Under Foie Gras French Toast
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Ingredientes

  • 3 x Large eggs
  • 2 Tbsp. Sugar
  • 1/4 tsp Nutmeg
  • 1/4 c. Lowfat milk
  • 1/4 c. Freshly-squeezed orange juice
  •     Zest of 1 orange minced
  • 1 Tbsp. Vegetable oil
  • 4 slc French bread sliced on bias half-inch thick
  • 4 x two-oz Fresh foie gras slices cut from one deveined lobe
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  •     Confectioners' sugar for sprinkling
  • 1/4 c. Top-quality aged balsamic vinegar
  • 1/4 c. Caramel Sauce see * Note

Direcciones

  1. In a large, shallow bow whisk Large eggs. Mix together sugar and nutmeg, whisk into Large eggs, and add in lowfat milk, juice and zest.
  2. Heat 2 saute/fry pans, preferably nonstick, over medium heat; heat oil in one pan. Dip bread slices in egg mix till thoroughly moistened. Carefully transfer to oiled pan and cook till golden, 2 to 3 min per side, turning once. Season foie gras with salt and pepper and sear till a brown, crusty edge forms on each side, about 1 minute per side. Transfer toasts and foie gras slices to warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly with powdered sugar; drizzle with vinegar and drizzle caramel sauce in a pattern around rim of plate. Serve immediately.
  3. This recipe yields 4 appetizer servings.