Fois Gras And Pumpkin Pudding

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 lb	227g / 8oz	Fois gras - cleaned, diced
3 cups	187g / 6.6oz	Julienned onions
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
3 cups	438g / 15oz	Diced fresh pumpkin - blanched
1 tablespoon	15ml	Chopped garlic
5 tablespoons	75ml	Eggs (large)
2 cups	474ml	Heavy cream
1		Hot pepper sauce
1		Worcestershire sauce
8		White bread - crusts removed,
		Cut into 1" cubes - (abt 4 cups)
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan with 1 tablespoon of the butter.

Heat a large saute pan over medium-high heat. Add the fois gras and saute quickly for 1 minute. Remove and drain on paper towels. Set aside. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the pumpkin and garlic and saute for 2 minutes. Remove from the heat and cool.

In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, black pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the pumpkin mixture, reserved fois gras and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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