French toast Floc de Gascogne and foie gras

Ingrédients pour 4 à 8 personnes :

• Bread (about a baguette) or brioche bread
• Butter

For the foie gras sauce

• 50 g of semi-cooked foie gras
• 100 ml of milk
• 100 ml of fresh cream
• 25 g of white Floc de Gascogne
• 1 egg
• 1 pinch of nutmeg
• 1 pinch of salt & pepper

For the chutney

• 100 g dried apricots
• 40 g candied ginger
• 20 g of honey
• 20 ml sherry vinegar
• Curry powder
• 1 clove of garlic and 1 shallot
• 1 pinch of pepper

Preparation :

Step 1: 
Finely slice the shallot, garlic clove and dried apricots.

Step 2: 
In a saucepan, place the dried apricots, candied ginger, 1 shallot, 1 clove of garlic, honey, sherry vinegar, 1 pinch of curry and pepper. Simmer everything over low heat for several minutes until you obtain a chutney.

Step 3:
Mix the foie gras with milk, crème fraîche, an egg, Floc de Gascogne AOP and a pinch of salt, pepper and nutmeg. You should obtain a very smooth consistency.

Step 4:
Cut the baguette diagonally to obtain large enough slices or cut large slices of your brioche bread.

Etape 5:
Heat a pan with butter then dip the slices of bread in the foie gras preparation and brown them in it.
Once the slices are colored, place them on a plate with slices of foie gras and a dab of chutney.
Serve warm preferably with a glass of white Floc de Gascogne and accompanied by a salad