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