Canapés au Foie Gras

Place the foie gras in the freezer for 15 minutes to firm it slightly. This will make it easier to slice cleanly without tearing.

Using a round cutter (about 5 cm / 2 inches in diameter), stamp out two rounds from each slice of brioche, or cut the crusts off and cut each slice into two neat rounds. You will need 12 rounds in total.

Preheat your oven to 180°C (350°F). Arrange the brioche rounds on a baking sheet and toast them in the oven for 4 to 5 minutes, turning once, until golden and crisp but still slightly soft in the center. Alternatively, you can toast them lightly in a dry pan over medium heat.

Pour the Sauternes into a shallow dish. Slice the foie gras into 12 equal slices, about 1 cm thick. Gently place each slice in the wine and let it marinate for 2 to 3 minutes on each side. The wine will help degrease and lightly flavor the liver.

Heat a heavy non-stick skillet over high heat. If using butter, add it and swirl to coat. Once the pan is very hot but not smoking, carefully pat the foie gras slices dry and sear them for 30 to 45 seconds per side, just until a golden crust forms. Be cautious: they will release fat quickly and should remain rosy inside. Remove and place them on paper towels to remove excess fat.

Place a piece of seared foie gras on each toasted brioche round. Use a small spatula to help transfer them without breaking. Season with a tiny pinch of fleur de sel and a grind of black pepper.

Garnish each canapé with a few leaves of microgreens or a small herb leaf. Serve immediately for the best texture and temperature contrast between the crisp brioche and warm, melting foie gras.