Yield: 4 servings
|¼ cup||Freshly-squeezed orange|
|\N \N||Zest of 1 orange, chopped|
|1 tablespoon||Vegetable oil|
|4 slices||French bread (sliced on bias inch thick)|
|4 \N||2-ounce slices fresh foie|
|\N \N||Gras, cut from 1 deveined|
|\N \N||Salt and white pepper|
|\N \N||Confectioners' sugar, for|
|¼ cup||Top-quality aged balsamic|
|¼ cup||Caramel sauce, for drizzling|
|\N \N||(see next recipe)|
In A Large, Shallow Bowl Whisk Eggs. Mix Together Sugar And into eggs, and add milk, juice and zest.
Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in one pan. Dip bread slices in egg mixture until thoroughly moistened.
Carefully transfer to oiled pan and cook until golden brown, 2 to 3 minutes per side, turning once. Season foie gras with salt and pepper and sear until a brown, crusty edge forms on each side, about 1 minute per side. Transfer toasts and foie gras slices to warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly with powdered sugar; drizzle with vinegar and drizzle caramel sauce in a pattern around rim of plate. Serve immediately.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW#EE61