Seared Foie Gras and Lingonberry Jam on Brioche Toast

102725

(8) Course Appetizers Total Time 1h

Ingredients in this Recipe

1 1/2 cups lingonberry jam or spread
1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)
2 teaspoons fresh lemon juice
2 teaspoons freshly ground black pepper, or to taste
3 large brioche or challah loaves, crusts removed
3/4 cup plus 3 tablespoons olive oil
5 tablespoons unsalted butter

Recipe Preparation

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