- SEARED AND CARVED MAGRET DUCK:
- 8 magret duck breast halves
- Salt and freshly ground black pepper to taste
- 2 teaspoons canola oil
- Port Wine for deglazing pan (optional)
- FOIE GRAS AND SWEET CORN CUSTARD:
- 4 ounces fresh foie gras, cut into 3/4-inch cubes
- 3 eggs
- 1 cup heavy or whipping cream
- 1/2 cup milk
- 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups
- 3 scallions, finely chopped
- 1 1/2 tablespoons masa harina or yellow cornmeal
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter
- Fine dry breadcrumbs for dusting ramekins
- 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.
- Season with salt and pepper on both sides. Transfer to a platter or glass baking dish in one layer and refrigerate, uncovered and skin side up, overnight.
- In two skillets over medium heat sauté 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. (Chef Emeril show quick Port Wine Glaze by deglazing pan sort of as an afterthought?) Serve with Foie Gras and Sweet Corn Custard.
- FOIE GRAS AND SWEET CORN CUSTARD: Preheat oven to 325ºF.
- 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.
- 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 mix well. With a large spatula, fold in cooked foie gras.
- 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.
- Serve warm, turned out of the ramekins with the slices of duck breast draped over the custards. (Chef Emeril show “quickie” port wine glaze in his usual charismatic manner)
- Yield: 8 servings
Duck And Sweet Corn Pozole With Foie Gras
Seared Magret Duck Breasts With Duck Fat, Pan-roasted Fingerling Potatoes, Haricots Verts And A Balsamic Cherry Reduction
Seared Bay Scallops With Fresh Sweet Corn And Truffles
Seared Foie Gras With Pain Perdu And A Fresh Cranberry Compote
Roasted Garlic Custards With Seared Shrimp And Green Onion Coulis
Kicked Up Escargot Domes With Duxelles And Foie Gras
Seared Duck Breast With Pear And Dried Cherry Compote With Shallot Reduction
Seared Foie Gras With Sauteed Apples
Seared Crab Cake With Corn Relish, Roasted Tomato And Pepper Coulis
Classic Duck a l'Orange