Recipe - Caramelized Onion And Foie Gras Bread Pudding

12 ounce Small minced foie gras
2 cup Julienned yellow onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
4 lg Eggs
4 cup Heavy cream
6 cup Day old bread cubes
Salt and pepper
2 ounce Slice of foie gras;
(seasoned with salt and
pepper)
8 ounce Duck breast; (seasoned with
Essence)
One half cup Duck reduction; hot
Long chives
2 tablespoon Chopped chives
Black pepper

ESSENCE OF EMERIL SHOW#EE2277

Preheat oven to 350 degrees.

Grease six 8ounce ramekins. In a smoking hot saute pan, sear the minced
foie gras for 2 minutes. With a slotted spoon, remove the foie gras and
place on a paperlined 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 One half 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 recipeludigest by molony molony@scsn.net on Mar 14, 1998