1 — Brioche bread, sliced

15gm — Clarified butter

2 — Feyel foie gras terrine

Red Onion Marmalade

Olive oil, for sauteing

225gm — Red onions, peeled and finely sliced

15gm — Sherry vinegar

300ml — Red wine

30ml — Honey

For red onion marmalade

Heat a saute pan with olive oil and saute the sliced red onions and thyme until fragrant. Deglaze with sherry vinegar and reduce until syrupy. Add in the red wine and honey and reduce further over low heat for an hour.

To serve

Brush the brioche slices with clarified butter and toast until crispy and light browned. Spread one toasted brioche with the red onion marmalade and place the foie gras terrine on top.