Seared foie gras with Szechuan pepper

Foie gras
8 Slices foie gras
Szechuan pepper

Buttered Brioche
500g strong white flour
5 eggs
225g Unsalted Butter
75g Yeast
150ml Milk
75g Sugar
Pinch Salt

Red onion Marmalade
4 red onions
150g soft brown sugar
150g Red wine vinegar
150ml Red Wine
3 tbsp Balsamic Vinegar
Olive oil

Foie Gras
Pan fry in a small amount of Very hot oil for 30 seconds on each side. Season Well.

Buttered brioche
Sieve flour into mixing bowl. Sprinkle in sugar and a pinch of salt.
Warm milk to room temperature and add yeast and melted butter. Pour ingredients into flour mix until smooth. Add eggs, one at a time, until completely mixed in.
Leave in bowl to prove, (it will double in size). Mould into required shape and once again leave to prove. Put in pre-heated oven at 200C / 400F for approximately 20 minutes. Place on cooling tray and serve warm.

Red onion marmalade
Slice the red onions and sweat off on lightly oiled pan until translucent. Add the brown sugar and caramelise down. Add red wine and red wine vinegar. Turn down heat and simmer until all liquids are reduced to a sticky consistency. Remove from heat, season, add balsamic vinegar. Leave to cool before serving.