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
tb
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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