Seared Foie Gras and Lingonberry Jam on Brioche Toast

Seared Foie Gras and Lingonberry Jam on Brioche Toast
Photo by Romulo Yanes

Ingredients

  • 1 ½ cups lingonberry jam
  • 15 tablespoons olive oil
  • 3 large brioche or challah loaves
  • 1 pound fresh foie gras or cleaned chicken livers
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons freshly ground black pepper
  • 5 tablespoons unsalted butter

Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer br...

View full recipe at Epicurious

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