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Pan seared foie gras, jack daniel’s glazed french toast, caramelized apple purée

Appetizers, Foie gras

Simplicity of the French toast paired with the elegance of the foie gras and enhanced by Whiskey and apples.


Recipe for 4 persons

For the foie gras and apple purée

4 Unit(s)
Foie gras scallop
2 Unit(s)
Golden delicious apple

For the French toast

0.50 Unit(s)
2 Unit(s)
250 Ml
45 Ml
Jack daniel's
30 Gr
Brown sugar
  • Butter

Preparation time: 30.00 min

Preheat your four at 375.00 °F

  • General preparation
    Cut apples into small cubes. Cut vanilla bean in half lengthwise. With the tip of a knife, scrape off the seeds. Cut the baguette into thick slices diagonally.
  • French toast preparation
    In a separate bowl, combine eggs and sugar and beat with a whisk. Stir in the milk. Add the vanilla seeds. Soak in the bread pieces for 2 minutes. In nonstick skillet, place a knob of butter and brown the French toast over medium heat on both sides. Finally, brush the bread pieces with Jack Daniel's and bake for 6 minutes.
  • Apple purée preparation
    In nonstick skillet, place a knob of butter and cook the diced apples with the brown sugar over low heat. Cook for 5-6 minutes until soft and mix to obtain a purée.
  • Foie gras preparation
    Season the foie gras slices with salt and pepper. In a hot nonstick skillet, sear on both sides. Then place them on a baking sheet and finish cooking in the oven for 2 minutes.
  • To serve
    In each plate, place 2 pieces of toast on top of each other and a foie gras on the side. Accompany with caramelized apples purée and finish by seasoning with a pinch of Maldon salt.
Use a piece bread from the day before. It will absorb more liquid and create a moister French toast.

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