Foie Gras Seared with Orange Sauce

Ingredients

1 slice foie gras

Kosher salt, to taste

¼ cup dry Spanish sherry (I love Amontillado or Manzanilla sherry)

2 tablespoons citrus segments 

Juice from ½ an orange 

1 tablespoon orange marmalade

Sea salt

For serving:

Sliced brioche bread, toasted

Lightly score the foie gras and season with salt. In a nonstick pan or small cast iron pan, sear the foie gras over medium high heat on one side. Remove the foie gras from the pan. Carefully add the sherry and allow the alcohol to burn off. Add the orange segments, orange juice and orange marmalade into the pan, bring to a simmer. Nestle the foie, seared side up, into the orange sauce. Cook for 1 minute. Serve the foie topped with the orange sauce and a pinch of sea salt. Serve with toasted brioche.