Caramelized Onion And Foie Gras Bread Pudding
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Caramelized Onion And Foie Gras Bread Pudding
  Onion    Bread    Pudding  
Last updated 6/12/2012 12:59:38 AM. Recipe ID 22635. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Caramelized onion and foie gras bread pudding
      Yield: 4 Servings
 
     12 oz Small diced foie gras
      2 c  Julienned yellow onions
      2 tb Minced shallots
      1 tb Minced garlic
      4 lg 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 tb 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 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
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22635 (Apr 03, 2005)

[an error occurred while processing this directive]