Seared Foie Gras and Lingonberry Jam on Brioche Toast

Name: Seared Foie Gras and Lingonberry Jam on Brioche Toast
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 60
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper, or to taste; 3 larges brioche or challah loaves, crusts removed; 454 grams fresh foie gras or cleaned chicken livers (see Cooks notes); 2 teaspoons fresh lemon juice; 355 milliliters lingonberry jam or spread; 177 milliliters olive oil; 5 Tbsps unsalted butter

Seared Foie Gras and Lingonberry Jam on Brioche Toast might be just the condiment you are searching for. This recipe serves 60. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 51 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have lemon juice, lingonberry jam, chicken livers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes.

Ingredients you will need

Brioche

Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total.

Ingredients you will need

Brioche

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.

Ingredients you will need

Brioche

Butter

Salt

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Stir pepper and juice into jam. Chill jam, covered, until ready to use.

Ingredients you will need

Pepper

Juice

Jam

Preheat oven to 400°F.

Equipment you will use

Oven

Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Foie Gras

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total.

Ingredients you will need

Foie Gras

Cooking Oil

Equipment you will use

Frying Pan

Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.

Ingredients you will need

Foie Gras

Equipment you will use

Baking Pan

Spatula

Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.

Ingredients you will need

Lingonberry Jam

Foie Gras

Equipment you will use

Oven

• Lingonberry jam topping may be made 2 days ahead and chilled, covered.• Toasts may be made 1 day ahead and cooled completely before being stored in an airtight container at room temperature. If toasts get soft, recrisp them on a baking sheet in middle of a 400°F oven.• If using chicken livers, separate lobes and pat dry. Season with salt and pepper. Cook the livers, whole, until cooked through, about 4 minutes total.

Ingredients you will need

Lingonberry Jam

Salt And Pepper

Chicken Liver