Foie Gras Toast with Confit of Onion

Cook Time 30 minutes

Servings makes 10-12 canapes

Ingredients

80g butter

1 tbsp extra virgin olive oil

1 onion, finely sliced

¾ cup champagne or any white wine of your choice

2 sprigs thyme, leaves picked

Pinch salt

300g foie gras

4 slices thick-cut brioche, cut into 5 cm rounds

Method

Heat half the butter with a splash of oil in a pan over a medium heat bubbly. Add brioche rounds and toast on both sides until golden. Remove from the pan and set aside.

Heat the remaining butter and oil in the pan and add onions, a pinch of salt and thyme. Caramelise for 5-10 minutes until lightly golden brown and then deglaze with champagne. Reduce the heat and keep cooking until the liquid has evaporated and the onions are soft and jam-like. Cool completely.

Cut foie gras into even slices and then using a 4cm cookie cutter, cut into rounds.

Arrange foie gras onto the brioche rounds and top with a small amount of onion. Serve.