Featured Recipe October 28, 2011

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From Chef Michael R. Shikany


  • Foie Gras – (4 – 6) 2 Ounce Portions grade A only
  • Jerk Seasoning – 2 Tablespoons for dusting
  • Unsalted Butter – 4 Ounces
  • Shallots – 2 Brunoised
  • Thyme – 4 Sprigs
  • Black Peppercorns – 1 Tablespoon
  • Pear Brandy – 1 Bottle
  • Thick Maple Syrup – 1 Bottle
  • Heavy Cream – ½ Quart
  • Eggs – 6
  • Brown Sugar – 1 ½ Cups
  • Cardoman – 2 Tablespoons
  • Mace – 1 Tablespoon
  • Vanilla Bean – 1 Cut in half and scraped
  • Vanilla Extract – 1 Teaspoon
  • Crème Friache – 4 Ounces
  • White Truffle Oil – 2 Teaspoons
  • Cinnamon Stick – 2 Ground
  • Brioche – 1 Large Loaf
  • Asian Pear – 1 Sliced on Mandolin – (Chips)
  • Micro greens – Rainbow or Celery
  • White Pepper
  • Salt


In a large sauce pan on low heat add the heavy cream, brown sugar, cardoman, mace, vanilla bean & vanilla extract. Heat until all sugar has desolved and all ingredients are incorporated. Take off heat, transfer to a large mixing and bowl and cool.


For the French Toast
In a small mixing bowl whisk eggs; once fully mixed incorporate into cream mixture. If not using right away place in refrigerator. Before service make sure to remove from refrigerator so that mixture is at room temperature when getting ready to dip brioche rounds. Cut the brioche in 1 ½ inch slices. With a 4 inch round form cut out from the center of the slices, rounds for your French toast. Place rounds on a sheet pan and bake at 325 degrees until toasted. Making sure to flip to toast both sides. Remove from the oven and set aside.


For the Pear Chips
Preheat oven to 350 degrees. With a slicer or mandolin slice the pears as thin as possible. Lay the slices flat on a sheet pan with another sheet pan plan on top. Place pear slices in oven and cook for 10 minutes or until crisp. Remove from oven and cool.


For the Prisonar Pear Reduction
In a large sauce pan on low heat add the shallots and sweat. Increase the heat to high and add the thyme, peppercorns, and pear brandy. Reduce by ½ and strain through a fine chinois. Place back on high heat and add the maple syrup. Bring to a boil and reduce to a simmer. Reduce by ¾ until thick syrup is formed. Whisk in 4 ounces of butter and keep on low heat for service.


For the Micro green Truffle Slaw
In a medium mixing bowl, add the crème friache and truffle oil. Whisk together and season with salt and white pepper to taste. Gently rinse and clean mico greens and dry.


For the Foie
Clean foie gras cut into 2 ounce portions. Dust foie on both sides with jerk seasoning and keep cold.


To Serve
You will need two large non-stick sauté pans. Place one sauté pan on medium high heat. Dip brioche rounds in cream mixture, cook on both sides until golden brown. Place on center of plate. Place second sauté pan on high heat. Cook Foie on each side for no more than 2 minutes. Once cooked place foie on top of brioche French toast. In a mixing bowl add micro greens and truffle crème friache and toss. Place all small pinch of truffle slaw in front of foie brioche stack. With a spoon or ladle drizzle the foie brioche stack with pear maple reduction. Place a pear chip on the plate and serve immediately.

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