caramelized onion and foie gras bread pudding

Categories
Emeril
Yield
4 servings
MeasureIngredient
12 ounces Small diced foie gras
2 cups Julienned yellow onions
2 tablespoons Minced shallots
1 tablespoon Minced garlic
4 larges Eggs
4 cups Heavy cream
6 cups Day old bread cubes
  Salt and pepper
2 ounces Slice of foie gras (seasoned
  With salt and pepper)
8 ounces Duck breast (seasoned with
  Essence)
½ cup Duck reduction, hot
  Long chives
2 tablespoons Chopped chives
  Black pepper

Preheat oven to 350 degrees.

Grease six 8-ounce ramekins. In a smoking hot saute pan, sear the diced foie gras for 2 minutes. With a slotted spoon, remove the foie gras and place on a paper-lined plate. Place the saute pan back on the stove and saute the onions until they are caramelized, about 2 to 3 minutes. Stir in shallots and garlic. In a mixing bowl, whisk the eggs and cream together. Fold in the foie gras, onions and bread cubes. Mix thoroughly. Season with salt and pepper. Pour ½ cup into each ramekin. Bake for 25 to 30 minutes or until they are set.

In a hot saute pan, sear the foie gras for 1 minute and remove. Slice the duck breast on the bias and fan into a circle in the center of the plate. Invert the ramekin onto the duck breast. Top the pudding with the piece of seared foie gras. Spoon the sauce around the duck.

Garnish with long chives, chopped chives and black pepper.

Yield: 6 servings

ESSENCE OF EMERIL SHOW#EE2277

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