Brioche with Foie Gras and Caramelised Apple

Preparation Method

1. Prepare the Ingredients:

   • Foie Gras: Use fresh foie gras, and cut into slices 1.5 cm thick.

   • Seasoning: Red and white pepper, smoked Maldon salt.

   • Granny Smith Apple: Peel, core, and slice the apple.

   • Cranberry Confit: Have your cranberry confit ready.

   • Brioche: Use brioche, sliced.

2. Pan-Fry the Foie Gras:

   • Season the Foie Gras: Lightly season the foie gras slices with red and white pepper and smoked Maldon salt.

   • Heat the Pan: Heat a non-stick pan over medium-high heat.

   • Cook the Foie Gras: Place the foie gras slices in the hot pan and cook for about 1-2 minutes on each side until they are golden brown and crispy on the outside but still soft and buttery on the inside. Remove from the pan and set aside.

3. Caramelise the Granny Smith Apple:

   • Heat the Pan: In the same pan, add a small amount of butter.

   • Cook the Apple: Add the apple slices and cook over medium heat until they are caramelised and tender, about 3-4 minutes. Season with a pinch of salt and a touch of sugar if desired.

4. Toast the Brioche:

   • Heat the Pan: Lightly butter the brioche slices.

   • Toast the Brioche: Toast the brioche in a pan or toaster until golden brown and slightly crispy.

5. Assemble the Dish:

   • Place the Brioche: Arrange the toasted brioche slices on a serving plate.

   • Add the Foie Gras: Place the pan-fried foie gras slices on top of the brioche.

   • Top with Apple: Add the caramelised Granny Smith apple slices on top of the foie gras.

   • Add Cranberry Confit: Spoon a small amount of cranberry confit over the apples.

6. Serve and Enjoy:

   • Optionally, garnish with fresh herbs or a sprinkle of smoked Maldon salt for extra flavor.

   • Serve immediately and enjoy the rich, complex flavors of this luxurious dish.