Servings: 6 sliders

Ingredients:

  • 2 shallots, minced
  • Olive oil
  • 1 cup diced onion
  • ¼ t dried thyme
  • 1 cups chicken stock
  • ½ cup veal stock (available frozen at Butchers)
  • 1 Tablespoon honey
  • Cracked black pepper
  • 6 mini brioche rolls
  • 6 1¼-ounce portions of cleaned grade A foie gras
  • Cherry Tomatoes
  • Watercress Sprigs

Preparation:

  1. Sauté shallots in olive oil until translucent and add onion, thyme and stocks. Gently stew until liquid is absorbed.
  2. Cool and fold in honey, truffle oil and black pepper.
  3. Lightly grill mini brioche rolls.
  4. Sear each foie gras disk quickly in a hot pan, remove promptly, and place in brioche roll.
  5. Add jam to pan and let absorb fat that remains from the rendered foie gras, then place on top. Crown each slider with two slice of ripe tomato and a Watercress sprig.

Yield: 6 Sliders