Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 2 tablespoons | Sugar |
| ¼ teaspoon | Nutmeg |
| ¼ cup | Milk |
| ¼ cup | Freshly-squeezed orange |
| \N \N | Juice |
| \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 | Lobe |
| \N \N | Salt and white pepper |
| \N \N | Confectioners' sugar, for |
| \N \N | Sprinkling |
| ¼ cup | Top-quality aged balsamic |
| \N \N | Vinegar |
| 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