Method

1. To make the jus, place the Balsamic vinegar, red wine and beef stock in a sauce pan and bring to the boil.
2. Whisk in a teaspoon of bramble jelly and reduce the heat and simmer until the liquid thickens to a sauce consistency.
3. Season and set aside.
4. Slice the foie gras into 4 slices.
5. Toss the butter and oil into a hot frying-pan.
6. When the butter bubbles add the foie gras.
7. Cook over a high heat for 1-2 minutes until caramelised and then turn over and cook the other side.
8. Butter the brioche and toast gently.
9. Cut into shapes with a cutter and place on a serving dish.
10. Place the seared foie gras alongside and drizzle with some of the pan juices and the balsamic reduction sauce.
11. Garnish with a little bramble jelly.