Ingredients Jump to Instructions ↓

  1. 8 Magret duck breast halves

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 2 teaspoons 10ml Canola oil

  5. Port -

  6. Foie Gras and Sweet Corn Custard

  7. 4 oz 113g Fresh foie gras - cut 3/4" cubes

  8. 3 Eggs

  9. 1 cup 237ml Heavy or whipping cream

  10. 1/2 cup 118ml Milk

  11. 4 Sweet corn - blanched, and Kernels removed from cobs - (abt 3 cups)

  12. 3 Scallions - finely chopped

  13. 1 1/2 tablespoons 22ml Masa harina or yellow cornmeal

  14. 1 teaspoon 5ml Chopped fresh thyme

  15. 1 teaspoon 5ml Salt

  16. 1/2 teaspoon 2 1/2ml Cayenne pepper

  17. 1/8 teaspoon 0.6ml Freshly-grated nutmeg

  18. 1 tablespoon 15ml Unsalted butter

  19. Fine dry bread crumbs - for dusting ramekins

Instructions Jump to Ingredients ↑

  1. With a sharp knife carefully trim excess fat from edges of duck halves. Score skin and fat in a diamond pattern, with 1/4-inch between scores.

  2. Season with salt and pepper on both sides. Transfer to a platter or glass baking dish in 1 layer and refrigerate, uncovered and skin-side up, overnight.

  3. In two skillets over medium heat saute duck breast halves in canola oil, fat-side down, for 15 minutes, periodically draining off extra fat. Turn breasts over and continue to cook another 5 minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes before carving. Deglaze pan with Port, creating a pan jus. Serve with Foie Gras and Sweet Corn Custard.

  4. For Foie Gras and Sweet Corn Custard: Preheat oven to 325 degrees.

  5. In a small heavy non-stick skillet, cook foie gras over medium heat until fat is rendered and foie gras is golden brown, about 3 minutes. Set aside.

  6. In a large bowl, combine eggs, heavy cream and milk and whisk well to combine. Add 2 tablespoons rendered foie gras fat and remaining ingredients, except butter and bread crumbs, and mix well. With a large spatula, fold in cooked foie gras.

  7. Grease 8 (6-ounce) ramekins with the butter and lightly coat with fine dry breadcrumbs. Divide custard filling between the prepared ramekins and place on heavy baking sheet. Bake uncovered for 30 minutes, or until custard has risen slightly and is set and golden brown on the top.

  8. Serve warm, turned out of the ramekins with the slices of duck breast draped over the custards.

  9. This recipe yields 8 servings.


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