Seared Foie Gras Recipe
Manhattan Macerated Cherries, Quebec Maple, Brioche
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Ingredients
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Foie Gras
Macerated Cherries
Maple Drizzle
Brioche
Method
Macerating Cherries
In a medium bowl, combine pitted cherries, Manhattan whiskey, sugar, and lemon juice. Toss to coat the cherries evenly. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld.
Preparing the Foie Gras
Slice the foie gras into ½-inch thick pieces. Season both sides with salt and black pepper.
In a large skillet, heat the butter over medium-high heat until melted and bubbling. Add the foie gras slices and sear for about 30 seconds to 1 minute on each side until browned and crispy. Remove from the skillet and set aside.
Toasting the Brioche
In the same skillet, add the brioche slices and toast until golden brown on both sides, about 1-2 minutes per side.
Assembly
To serve, place a slice of toasted brioche on each plate. Top with a slice of seared foie gras, a generous spoonful of macerated cherries, and drizzle with Quebec maple syrup.
Enjoy immediately while warm.