Seared Magret Duck With Foie Gras And Sweet Corn Custard

Recipe Ingredients

8		Magret duck breast halves
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Canola oil
		Port - (optional)
		Foie Gras and Sweet Corn Custard
4 oz	113g	Fresh foie gras - cut 3/4" cubes
3		Eggs
1 cup	237ml	Heavy or whipping cream
1/2 cup	118ml	Milk
4		Sweet corn - blanched, and
		Kernels removed from cobs - (abt 3 cups)
3		Scallions - finely chopped
1 1/2 tablespoons	22ml	Masa harina or yellow cornmeal
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
1 tablespoon	15ml	Unsalted butter
		Fine dry bread crumbs - for dusting ramekins

Recipe Instructions

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 1 layer and refrigerate, uncovered and skin-side up, overnight.

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.

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

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 bread crumbs, 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.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A06) - from the - TV FOOD NETWORK

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