How to make it

  • Cook the vinegar and sugar over medium heat until sugar is dissolved and the mixture is reduced to a glaze. Add the wine, shallot and cinnamon stick and boil until the liquid is reduced to about 1/4 cup. Add the broth and cherries and simmer for 5 minutes. Remove the cinnamon stick and stir in the cornstarch, simmering for 2 minutes. Stir in the lime, salt and pepper to taste. Cover and keep warm. See Photo
  • Heat a non-stick pan over high flame and sear the foie gras medallions about 30 seconds per side. Place on the brioche toasts and top with cherry sauce. Garnish with fresh snipped chives.

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