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Seared Foie Gras With Pain Perdu And A Fresh Cranberry Compote

  • Yield: 8 appetizer servings


  • 2 large eggs
  • 1/4 cup heavy cream
  • Pinch freshly ground cinnamon
  • Salt
  • 8 slices French bread, cut diagonally and 1/2-inch thick
  • 1/4 cup clarified butter
  • 1 lobe grade-A foie gras, cleaned
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/2 pound fresh cranberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch


  • In a shallow baking pan, beat the eggs with cream and cinnamon. Season with salt. Dip each piece of bread into egg mixture, allowing each piece to sit in the liquid for a couple of minutes.
  • In a large sauté pan, melt the butter. Pan-fry the bread until golden brown on both sides, about 2 minutes. With a warm knife, slice the foie gras, diagonally, into 1-inch pieces. Season both sides with salt and pepper.
  • Heat a large sauté pan, over medium heat. Add the foie gras and sear for 1 minute on the first side and 2 minutes on the second side. Remove and drain on paper towels.
  • Add the compote to the foie gras fat.
  • To assemble, place a piece of the pain perdu in the center of each serving plate. Lay a piece of foie gras over the bread. Spoon some of the Cranberry Compote over the foie gras. Garnish with parsley.
  • FRESH CRANBERRY COMPOTE: Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
  • Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
  • Remove from the heat and cool completely.
  • Yield: 2 cups