Seared Foie with Poached Duck Egg on Brioche
by Araceli Barrera
This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends!
- Foie Gras Slices
- Poached Duck Egg (or chicken)
- Salt and Pepper
- Flaky Salt (Maldon Sea Salt Flakes)
- 1tbs Whole Grain Mustard
- Caper Berries
- 1/2 Fresh Orange Juice
- 1tbs Butter
Sear Foie Gras: Score the slices, salt and pepper then on a very HOT DRY pan sear each side for 30sec per side. Remove from heat, in same pan add mustard, caper berries, and orange juice to deglaze the pan and once it has reduced add butter.
Toast brioche in oven (I cut mine with a round cookie cutter).
Plate: toasted brioche, frisee, mushrooms, potatoes, caper berries, poached egg, foie gras, then add sauce, and Maldon salt.