Caramelized Onion And Foie Gras Bread Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Small diced foie gras |
| 2 | c | Julienned yellow onions |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 4 | Eggs | |
| 4 | c | Heavy cream |
| 6 | c | Day old bread cubes |
| Salt and pepper | ||
| 2 | oz | Slice of foie gras |
| seasoned with salt and | ||
| pepper | ||
| 8 | oz | Duck breast, seasoned with |
| Essence | ||
| 1/2 | c | Duck reduction, hot |
| Long chives | ||
| 2 | T | Chopped chives |
| Black pepper |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2277 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 1/2 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 Posted to recipelu-digest by molony <molony@scsn.net> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4232
Calories From Fat: 3463
Total Fat: 388.6g
Cholesterol: 2217.6mg
Sodium: 3343.8mg
Potassium: 1501.1mg
Carbohydrates: 52.7g
Fiber: 4.5g
Sugar: 3.2g
Protein: 132.6g