Escalope of foie gras on brioche with grapes

A rich starter from Orlando Murrin of seared foie gras served on eggy bread-style brioche slices
Escalope of foie gras on brioche with grapes
  • Rating:
  • Serves: 8 as a starter
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For foie gras escalopes

  • 1 fresh foie gras
  • icing sugar, for dusting
  • plain flour, for dusting
  • 1 small bunches white grapes, (about 300g)

For the brioche

  • 2 eggs
  • 60 ml milk
  • 2 tbsp Grand Marnier
  • 2 tsp sugar
  • 2 tbsp unsalted butter
  • 8 x 2 cm thick slices brioche
  • chopped chives, to garnish
  • fleur de sel salt, to finish


1. Slice the foie gras crossways into 8 slices of equal thickness. Season each on both sides with salt, pepper, a dusting of icing sugar and flour. Put on a plate or board and chill in the fridge.

2. Halve and remove the seeds from the grapes.

3. For the brioche: mix the eggs, milk, Grand Marnier and sugar with a good pinch of salt and set aside until ready to cook.

4. Preheat the oven to 140C/gas 1 and put in it a baking sheet, a small ovenproof dish or bowl and 8 serving plates - not too large, as this is a small, rich dish.

5. Heat half the butter in large frying pan. When it is sizzling, dip the bread briefly in the egg and fry for about a minute on each side, till brown. Transfer to the baking sheet and put in the oven to keep warm.

6. Add the remaining butter to the frying pan and, when sizzling, add the grapes, Stir them about for about 3-4 minutes over a high heat, seasoning well. Transfer to the ovenproof dish and keep warm.

7. For the foie gras escalopes: Wipe out the pan and heat over high till smoking. Add the foie gras escalopes and set the timer for 1 minute, then flip them and cook the other side for another minute. (Check before each minute is up - the escalopes need to be richly browned with tiny charred bits, not burnt. If they are cooking too fast, flip them before time and turn down the heat slightly.)

8. In the second minute, get the warm plates out, put a piece of brioche on each one, surround with a few of the hot grapes and top the brioche with foie gras. Sprinkle with chives and a little fleur de sel to add a salty crunch. Serve while still warm.

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