1 recipe prepared and heated Savory-Citrus Caramel Sauce (see
Remove the foie gras from the marinade and slice it into wafer
cuts approx. 1/3 inch thick and reserve them on a chilled plate.
Discard the marinade.
Remove the brioche from the marinade and lay the slices onto
Season the foie gras with sea salt & fresh cracked black pepper.
Heat a skillet like you would use for making classic French
Start with the toast by ladling some clarified (or regular unsalted)
butter into the bottom of it. Add the brioche and cook on moderate
heat until golden on both sides. Keep warm in the oven a moment.