1 lobe Hudson Valley foie gras

1c red wine vinegar

1/2 c water

1c sugar

1tblsp fennel seed

1tbsp coriander seed

1tsp black peppercorns

1/2orange zested with peeler

450g bing cherries pitted

225g toasted hazelnuts

1loaf of brioche

2egg whipped

1/2c milk

1tsp cinnamon

1tblsp sugar

1pkg graham cracker

2tblsp butter

1tsp all purpose flour


Cut foie into portions and score.Mix the vinegar, water, sugar, fennel seed, coriander seed, peppercorns and orange zest: bring to a boil, then cool and pour over pitted cherries.Toast the hazelnuts for 5-7 minutes until golden then cool before blending in afood processor. Then pass through a China cap to get the dust you need.Cut brioche into rectangle pieces. Then mix egg mixture before placing the bread into the batter. Soak for 3 min. then cook in a lightly oiled pan on med/high heat until golden.Whip the gram crackers, butter and flour together in a bowl mixer until creamed. then roll between two parchment papers into a sheet. Bake the sheet at 350 for 7-10 minutes then break into a crumble.
Plate and enjoy!