Ingredients
1 lobe Hudson Valley foie gras
1c red wine vinegar
1/2 c water
1c sugar
1tblsp fennel seed
1tbsp coriander seed
1tsp black peppercorns
1/2orange zested with peeler
450g bing cherries pitted
225g toasted hazelnuts
1loaf of brioche
2egg whipped
1/2c milk
1tsp cinnamon
1tblsp sugar
1pkg graham cracker
2tblsp butter
1tsp all purpose flour
Method
Cut foie into portions and score.Mix the vinegar, water, sugar, fennel seed, coriander seed, peppercorns and orange zest: bring to a boil, then cool and pour over pitted cherries.Toast the hazelnuts for 5-7 minutes until golden then cool before blending in afood processor. Then pass through a China cap to get the dust you need.Cut brioche into rectangle pieces. Then mix egg mixture before placing the bread into the batter. Soak for 3 min. then cook in a lightly oiled pan on med/high heat until golden.Whip the gram crackers, butter and flour together in a bowl mixer until creamed. then roll between two parchment papers into a sheet. Bake the sheet at 350 for 7-10 minutes then break into a crumble.
Plate and enjoy!