Duck and Sweet Corn Pozole with Foie Gras
- 1 pound foie gras
- 1 tablespoon olive oil
- 1 pound duck meat, cubed to 1 inch pieces
- 1 cup chopped onion
- 1 teaspoon cumin or more to taste
- 1/2 cup zucchini, brunoise
- 1/2 cup yellow squash, brunoise
- 1/2 cup carrots, brunoise
- 1 tablespoon minced jalapenos
- 1 tablespoon minced garlic
- 1 cup chopped tomato
- 1 1/2 quarts rich duck stock
- 2 cups cooked white hominy, rinsed and drained
- 2 cups blanched sweet corn
- 1/4 cup chopped cilantro
- 2 limes juiced
- Salt and pepper to taste
- ALAINíS CURED FOIE GRAS:
- 1 lobe Grade A foie gras, veins and impurities removed
- 4 cups Kosher salt
- 1 cup sugar
- 1 tablespoon ground nutmeg
- 1 tablespoon allspice
- 2 tablespoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
Divide foie gras in half. Slice one portion into 6 slices, wrap well in plastic wrap and keep refrigerated. Cut remaining portion into 1/2 inch pieces.
In a large pot render the foie gras pieces with the olive oil until only crispy bits remain and all fat is rendered. Remove the foie bits with a slotted spoon or skimmer and set aside (reserve). Add duck meat and sear well on all sides. Add onions and cumin and continue to cook until onions are soft and have begun to caramelize, about 4 minutes. Add zucchini, yellow squash and carrots and cook for 2 to 3 minutes. Add jalapenos and garlic and cook for 1 minutes. Add tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add duck stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour. Add blanched corn and cook for 10 minutes. In a very hot skillet sear foie gras slices briefly on both sides until golden brown. Remove from skillet and drain on paper towels. Add cilantro and reserved foie gras bits to pozole and season with lime juice and salt and pepper. Serve immediately, topped with one piece of seared foie gras.
Yield: 6 servings
ALAIN’S CURED FOIE GRAS:
Crisped toast points for serving onion marmalade or berry compote, etc. for serving as garnish (peach, apricot preserves etc.)
Allow the foie gras to sit at room temperature for 30 minutes. Combine the spices in a mixing bowl and set aside.
Place a piece of cheesecloth on a flat work surface, and place the foie gras in the center. Gently roll the foie gras in one direction (as though using a rolling pin) so that it forms a tight cylinder or log. Continue rolling the foie gras in the cheesecloth until it is as tightly furled as possible, about 1 1/2 - 2-inches in diameter, then twist and tie the ends with twine. Pour a third of the spice mixture into a loaf pan or small casserole dish at least 3-inches in height. Place the rolled foie gras in the spice bed and cover completely with the remaining spice cure. Cover the foie gras tightly with plastic wrap and refrigerate for 3 days.
Remove the foie gras from the refrigerator, unwrap and thinly slice.
Serve the sliced foie gras atop toasted thinly sliced bread, with a dollop of something fruity on top.
Yield: 1 lobe cured foie gras, serving about 10 to 12 as an appetizer
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