Down Island French Toast
| Yield: | 1 Servings |
| Categories: |
| 1 | Vanilla bean; preferably Tahitian, cut in half lengthwise | |
| 1 | c | Cointreau or Curacao |
| 1 | ts | Ground mace |
| 1 | ts | Ground cinnamon |
| 1 | Orange ; Zest of | |
| 12 | oz | Fresh foie gras; cleaned and cut in half |
| 5 | Eggs; beaten | |
| 2 | c | Half and half |
| 12 | sl | Slightly sliced stale broiche; cut into triangles 1/3 inch thick |
| 1/4 | c | Clarified butter |
| CITRUS-SAVORY CARAMEL SAUCE | ||
| 1 3/4 | c | Light or dark chicken stock |
| 2/3 | c | Fresh grapefruit juice |
| 1/2 | c | Sugar |
| 2 | c | Heavy cream |
| 1/2 | ts | Light soy sauce |
Advertisement