Ingredients ⬇️: 3-4 thick slices of Brioche or white bread (crusts removed, cut into rectangles) 2-3 tbsp Pure Maple Syrup (for brushing) 1 tbsp Butter (unsalted, for frying) 4-6 slices fresh Foie Gras (approx. ½ inch thick) Pinch of Sea Salt (for seasoning) 1 small bunch Fresh Chives (finely chopped) 1 Fresh Orange (peeled and segmented/supremed) 2 tbsp Granulated Sugar 1 tbsp Water ¼ cup Fresh Raspberries (for sauce) ¼ cup Fresh Blackberries (for sauce) Extra fresh berries for final garnish Instructions: Prep the Base: Cut the crusts off the bread and slice into uniform rectangular blocks. Brush the top of each piece generously with maple syrup. Toast the Bread: Melt the butter in a pan over medium heat. Fry the bread slices (syrup side down first) until golden brown and caramelized. Remove and set aside. Prep Garnishes: Finely chop the fresh chives. Peel the orange and carefully cut out the segments (supremes). Sear the Foie Gras: Lightly score one side of the foie gras slices in a crosshatch (diamond) pattern. Season with salt. Place in a hot, dry pan (scored side down). Sear until dark golden brown, then flip. Baste with the rendered fat for a minute, then remove. Make the Gastrique: In a clean pan, add the sugar and water. Heat until dissolved. Add the raspberries and blackberries. Simmer and mash slightly until the liquid reduces into a thick, glossy red syrup. Assemble: Place a piece of maple toast on a plate. Top with a slice of seared foie gras. Sprinkle with chopped chives. Spoon the warm berry reduction over the top. Finish with a slice of orange and a fresh berry. #foiegras #cooking #Recipe #chef #USA - @homerinmemphis