Foie Gras Breakfast Sandwich - maple syrup

Method

• To make the maple mustard, bring the maple syrup to a boil in a heavy saucepan over medium-high heat and boil for about 6 minutes, or until the bubbles increase in size.
• Remove from the heat, let cool for about 3 minutes, then whisk in the prepared mustard, the mustard seeds, and the pepper.
• Let cool completely before using.
• Maple mustard stores well in a tight-capped container in the fridge for at least a couple of weeks.
• The best thing to have for this operation is one of those plug-in flat, nonstick griddles, the kind the tasting ladies have in the grocery store.
• You can cook your egg, bacon, and muffin on the griddle while you blast the liver on the stove top.
• Preheat the oven to 350F (180C); this is to keep the bacon warm after cooking or to blast the foie if need be.
• Turn on the griddle and set to medium-high heat.
• When the griddle is ready, cook the bacon until the edges are golden brown and lightly crispy, fry the egg over easy, and toast the cut sides of the muffin.
• Heat the oil in a frying pan over high heat.
• When the frying pan is superhot, add the liver and cook, turning once, until nicely colored.
• You want a good color on the foie gras, kind of like the skin of a roasted chicken.
• This will take only a minute or two total in a very hot pan.
• Remember to flip the liver away from you so you dont splash your belly.
• Carefully transfer the liver to a baking sheet.
• If the liver is still hard to the touch, put it in the oven for a minute or two.
• The fat that collects in the baking sheet (but not the fat from the frying pan) is good to drizzle on the muffin.
• Now build your sandwich: start with a muffin half, cut side up, and top it with the bacon, the egg, and the foie.
• Drizzle the stack with a little mustard, sprinkle with salt and pepper to taste, and top with the other muffin half.