Toasted French Bread With Blood Orange Coulis And Foie Gras - cooking recipe

Ingredients

2 blood oranges, zested and juiced
2 blood oranges, juiced
2 tablespoons white sugar
3 thin slices French baguette, toasted
1 1/2 ounces foie gras terrine

Preparation

Combine blood orange zest and juice in a small saucepan over medium heat. Stir in sugar until dissolved. Bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until mixture thickens into a syrup, about 10 minutes. Remove from heat and let coulis cool, about 5 minutes.
Spread cooled coulis over toasted baguette slices. Spread foie gras on top.