Foie Gras with Cinnamon Brioche

Foie Gras with Cinnamon Brioche
3 tablespoons plus 1 teaspoon unsalted butter, softened
1 teaspoon Saigon cinnamon
1 tablespoon raw sugar
1 vanilla bean, split and cleaned
6 pieces, 3-ounces each, foie gras
Salt and pepper to taste 1/2 cup fresh morel mushrooms
1 teaspoon chopped garlic
1 loaf of brioche cut into 1/2-inch thick, 2-inch diameter rounds, 24 in all
1/4 cup whole almonds
2 tablespoons fig relish, or any fruit relish
In a small bowl, combine the butter, sugar, vanilla and cinnamon to form a paste. Set aside.
Season the foie gras with salt and pepper; let it rest out of the refrigerator for 10 minutes before cooking.
Saute the morels and garlic in 1 teaspoon of butter until soft.
Over medium-high heat in a heavy, flat-bottomed, 10-inch fry pan, sear the foie gras until it is golden brown on both sides. Remove from pan; let it rest for 1 minute.
Lightly toast the brioche in the oven. With a paring knife, spread the vanilla and sugar mixture on all the brioche slices. Serve with foie gras garnished with almonds and fig relish.
Serves six.
Nutrition values per serving: 600 calories, 44 g fat, 35 g carbohydrates, 3 g fiber, 15 g protein, 131 mg cholesterol, 833 mg sodium.
Chef John Bubala, Thyme, Chicago