Foie Gras On Pain Perdu With Calvados Caramelized Pears Recipe

Foie Gras On Pain Perdu With Calvados Caramelized Pears

From luisascatering 15 years ago

One word to describe this first course: SUBLIME. Use my "simple brioche loaf" recipe for this one :-)

Block of duck Foie Gras, cut in half (about $40 worth for 4 people) or preferably, if you can get it, duck Foie Gras 'A' Fresh shopping list
For Pain Perdue (french toast): shopping list
4 thick slices of Brioche (please see my recipe) shopping list
4 eggs shopping list
1/2 cup heavy cream shopping list
freshly grated nutmeg, cinnamon and pinch of kosher salt shopping list
2 tbsp unsalted butter shopping list
For Carmelized Pears: shopping list
2 bartlet pears, peeled, cored and chopped into small cubes shopping list
2 tbsp unsalted butter shopping list
4 tbsp brown sugar shopping list
1/2 cup calvados brandy shopping list
pinch of white pepper shopping list
fresh thyme shopping list

Preheat oven to 200 (or warm setting).
Beat eggs, cream, spices and salt together in shallow square dish. Melt butter in non-stick large skillet, med-high heat. Dip brioche into egg mixture, careful to not over soak. Fry brioche in skillet on each side until golden brown. Transfer to baking sheet, place in oven to keep warm.
Wipe that same skillet with a paper towel. Turn heat to high. If using fresh whole foie gras, score each side in criss cross pattern with sharp knife. Sear foie on each side, about 1 minute to sear. (Be careful not to cook to long because it will just melt away!) Place seared foie on french toast slices and place back in oven to keep warm.
In the same skillet, soak excess duck fat with paper towel but leave enough in there for flavor. Melt 2 tbsp butter and add pears, sauté for 1 minute or until they are soft. Add brown sugar, white pepper and thyme and stir until sugar is dissolved. Add Calvados and flambé with long matchstick (stand back!). Let flames die down by swirling the skillet Reduce slightly, about a minute. You want to get the juices to syrup consistency.
Remove foie on pain perdue from the oven and place one on each plate. pour pear sauce over, dropping several pieces of pear around plate. Garnish with additional fresh thyme.

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" It was excellent "
trigger ate it and said...
This sounds like a wonderful first course Luisa.
The pears and brandy really speak loud and clear to me in this dish. I want it in front of me like now.
Five forks and a big huge smile :)
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" It was excellent "
tilgidh ate it and said...
I love this dish. Wish that I could find all of the ingredients to make it. Unfortunatly I live in South Ga. where asking for grape leaves or capers get you a strange look. I could only imagine asking for Foie Gras. Laugh, I tihnk I will today. I will let you know thier reaction.
Was this review helpful? Yes Flag
" It was excellent "
elgab89 ate it and said...
Hail to the Chef! Not only that it has my favorite ingredients ( FOIE GRAS!) but also it looks AMAZING! Got my 55555555!
Was this review helpful? Yes Flag

luisascatering Burlingame, CA

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Reviewed by 3 people

Hail to the Chef! Not only that it has my favorite ingredients ( FOIE GRAS!) but also it looks AMAZING! Got my 55555555!

elgab89 in Toronto loved it
I love this dish. Wish that I could find all of the ingredients to make it. Unfortunatly I live in South Ga. where asking for grape leaves or capers get you a strange look. I could only imagine asking for Foie Gras. Laugh, I tihnk I will today. I wil...more

tilgidh in Blackshear loved it
This sounds like a wonderful first course Luisa.
The pears and brandy really speak loud and clear to me in this dish. I want it in front of me like now.
Five forks and a big huge smile :)

trigger in loved it