1 vanilla bean, preferably Tahitian, cut in half lengthwise
1 cup Cointreau or Curacao
1 teaspoon ground mace
1 teaspoon ground cinnamon
Zest of 1 orange
12 ounces fresh foie gras, cleaned and cut in half
5 eggs, beaten
2 cups half and half
12 slices slightly sliced stale broiche, cut into triangles 1/3 inch thick
1/4 cup clarified butter
1 recipe Citrus-Savory Caramel Sauce (recipe follows)
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