Recipe courtesy of Norman Van Aken
Show: Emeril Live
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 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)

Directions

Scrape the seeds from the vanilla bean. Add half of the scrapped beans to a mixing bowl with the liquor. Add 1/2 teaspoon ground mace, 1/2 teaspoon ground cinnamon, and orange zest, and whisk together. Put the foie gras into the marinade and cover with plastic wrap. Slosh the marinade around a little and keep refrigerated. Add the remaining vanilla bean seeds in a mixing bowl, and add the eggs and half and half. Add the remaining mace and cinnamon and beat the mixture together. Soak the brioche slices in the egg mixture and allow them to absorb the flavor. Soaking time will depend on the freshness of the brioche; the softer it is, the shorter the soaking (sometimes 1 minute is sufficient). Keep covered in the refrigerator until ready to complete the dish. Preheat the oven to 300 degrees. Remove the foie gras from the marinade and cut the slices about 1/4-inch to 1/3-inch thick. Reserve on a chilled plate and discard almost all of the marinade. Remove the brioche from the egg wash and lay the slices on a plate. Heat the clarified butter in a nonstick skillet, add the bread, and cook over medium heat until golden on both sides. Transfer to a plate and keep warm in the oven. Reheat the caramel sauce and place 2 tablespoons on each of 4 warm serving plates. Heat a nonstick skillet or pan and when hot, sear the foie gras slices over high heat for 15 seconds on each side until seared and very dark. Place the foie gras on the brioche in layers: a slice of brioche on the bottom, a slice of foie gras, then brioche, another layer of foie gras, and topped with brioche. Serve with mixed tropical fruits and orange segments, if desired.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Healthy French Toast

Recipe courtesy of Cooking Channel

Savoury French Toast

Recipe courtesy of Laura Calder

French Toast

Recipe courtesy of Alton Brown

Cinnamon Sugar French Toast Sticks with Maple Cream

Recipe courtesy of Bobby Flay

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Brioche French Toast with Orange Marmalade Syrup

Recipe courtesy of Bobby Flay

Chocolate-Hazelnut S'more French Toast

Recipe courtesy of Bobby Flay

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

French Potato Puree

Recipe courtesy of Laura Calder

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here