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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze

Ingredients

1 lb. Foie Gras cut into 2 ounce slices
1 ½ tsp kosher salt
¼ tsp fresh ground black pepper
8 Slice Fresh Brioche, crusts removed and cut in half on a diagonal
1 recipe Fig Relish
1 Recipe Port Wine Glaze

Instructions

Preheat oven to 450

Season the foie gras with the salt and black pepper.

Arrange the brioche on a baking sheet.

Heat a large skillet over high heat and arrange the foie gras in the heated skillet so they are not touching. Cook for 45 seconds. Turn each pieces over and cook for 1-2 minutes. Turn off the heat.

Place the brioche in the oven to toast.

To serve, place one piece of the brioche toast on each serving plate, top with one piece of the cooked foie gras. Top each piece of foie gras with 2 tsp of the fig relish. Rest another piece of toast atop of the foie gras. Drizzle the plate with the port wine glaze and serve immediately.

Yield: 8 servings

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