Try this Caramelized Onion and Foie Gras Bread Pudding recipe, or contribute your own.
Suggest a better descriptionESSENCE 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
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Serving Size: 1 Serving (2164g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3116 | ||
Calories from Fat: 2482 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 275.7g | 368 % | |
Saturated Fat 140.7g | 703 % | |
Monounsaturated Fat 89g | ||
Polyunsanturated Fat 20.3g | ||
Cholesterol 4882.1mg | 1502 % | |
Sodium 1742.4mg | 60 % | |
Potassium 1910.4mg | 50 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 30g | ||
Protein 137.6g | 197 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3116
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