- FOR THE BREAD PUDDING:
- 2 tablespoons plus 1 teaspoon unsalted butter
- 4 cups sliced yellow onions
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped garlic
- 5 large eggs
- 1/4 cup Steen's 100% Pure Cane Syrup or other cane syrup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 cups heavy cream
- 4 cups cubed French bread
- 1 cup freshly grated Parmigiano-Reggiano cheese
- FOR THE DUCK AND FOIE GRAS:
- 4 boneless duck breasts (about 6 ounces each)
- 1 tablespoon Creole Seasoning
- 1/2 pound foie gras, cut into eight 1-ounce pieces and each scored with 2 cuts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups Veal Reduction
- 1 tablespoon chopped green onion or scallion (green part only)
- Make the bread pudding. Preheat the oven to 350?F.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and cook, stirring, until the onions are caramelized, about 12 minutes. Add the garlic and cook for 2 minutes. Remove from the heat and let cool.
- In a large mixing bowl, whisk the eggs, cane syrup, the remaining 1 teaspoon salt and 1/2 teaspoon black pepper, the Worcestershire, and hot sauce together to blend. Add the cream and whisk to blend. Add the bread and mix well, pushing the bread down into the cream mixture.
- Grease a 12 X 8 1/2-inch baking dish with the remaining 1 teaspoon butter. Fold the onions into the bread pudding mixture and pour into the prepared baking dish.
- Top with the cheese. Bake until golden brown, about 40 minutes. Remove from the oven and let cool slightly before serving.
- Make the duck. Preheat the oven to 400?F.
- Score the duck breasts on the skin side, making 3 cuts about 1/4 inch apart in each. Season the breasts on both sides with the Creole seasoning. Heat a large ovenproof skillet over medium heat. Place the breasts skin side down in the pan and cook for 10 minutes. Turn the breasts over, transfer the skillet to the oven, and roast for 5 minutes for medium-rare, 7 minutes for medium, or 10 minutes for medium-well. Remove from the oven and let rest for 5 minutes, then cut diagonally into eight 1/4-inch-thick slices.
- Season the foie gras with the salt and black pepper. Heat a medium-size skillet over high heat, add the foie gras, and sear for 1 minute. Turn and sear for 30 seconds on the second side. Remove and drain on paper towels. In the same skillet, over medium heat, slowly whisk in the veal reduction and cook for 2 minutes. Remove from the heat. Put 1/2 cup of the bread pudding in the center of each of eight serving plates. Fan 4 slices of duck breast on the side of each pudding. Place a piece of foie gras on top of the bread pudding and pour 1/4 cup of the veal reduction over the pudding, duck, and foie gras. Garnish with the green onion and serve.
Pan Seared Escolar With Crabmeat And Chanterelles
Caramelized Salmon In New Potatoes
Braided Bread With Artichokes
Pecan Crusted Rabbit With Wilted Greens And Creole Dressing
Grilled Creole Mustard Marinated Quail With Smothered Field Peas And Andouille
Crabmeat With Celery Root Mayonnaise
Oysters On The Half Shell With Mignonette Sauce And Caviar
Angel Hair Pasta With Black Truffles
Goat Cheese Stuffed Soft Shell Crabs With A Pecan Pesto Butter Sauce
Irish Soda Bread