Pan-fried foie gras served on pain d'epice cooked as a French toast and served with a compote of apple and quince.
Peel and quarter the apples.
Peel the quinces (keep the skin) and then dice the flesh into 3cm cubes. Place in a saucepan and cover with water. Add 50g of sugar and the quince skin (this will add colour to the fruit as it cooks). Simmer gently for 45 minutes then pass the quince through a sieve to remove the skins.
Heat a saucepan and then add the honey. Add the quince and then mix with a whisk to make a puree. Add the apple quarters and simmer for 15 minutes.
Cut the pain d'epices slices into 2 triangles. Mix together the milk, eggs and 50g sugar and then soak the pain d'epices in this mixture for 2 minutes.
Heat a frying pan to hot, add a knob of butter and then cook the pain d'epice for 1 minute on each side.
Heat a second frying pan to very hot and then add the foie gras. Season with salt and cook for 1 minute. Turn over and lower the heat.
Serve the fois gras on top of the pain d'epices and finish with a quenelle of the apple and quince compote.
«This recipe can also be made using goose foie gras and brioche to replace the pain d'epice and duck foie gras.»