Duck and Sweet Corn Pozole with Foie Gras

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Foie Gras

Rated: 2 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
2 hr 0 min
Level:
--
Yield:
6 servings

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Times:

Prep: 40 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 40 min

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Ingredients

1 pound foie gras
1 tablespoon olive oil
1 pound duck meat, cubed to 1-inch pieces
1 cup chopped onion
1 teaspoon cumin, or more to taste
1/2 cup zucchini, brunoise
1/2 cup yellow squash, brunoise
1/2 cup carrots, brunoise
1 tablespoon minced jalapenos
1 tablespoon minced garlic
1 cup chopped tomato
1 1/2 quarts rich duck stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped cilantro
2 limes, juiced
Salt and pepper, to taste

Directions

Divide foie gras in half. Slice 1 portion into 6 slices, wrap well in plastic wrap and keep refrigerated. Cut remaining portion into 1/2-inch pieces.

In a large pot render the foie gras pieces with the olive oil until only crispy bits remain and all fat is rendered. Remove the foie bits with a slotted spoon or skimmer and set aside (reserve). Add duck meat and sear well on all sides. Add onions and cumin and continue to cook until onions are soft and have begun to caramelize, about 4 minutes. Add zucchini, yellow squash and carrots and cook for 2 to 3 minutes. Add jalapenos and garlic and cook for 1 minute. Add tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add duck stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour. Add blanched corn and cook for 10 minutes. In a very hot skillet sear foie gras slices briefly on both sides until golden brown. Remove from skillet and drain on paper towels. Add cilantro and reserved foie gras bits to pozole and season with lime juice and salt and pepper. Serve immediately, topped with 1 piece of seared foie gras.

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Comments & Reviews

recipe Duck and Sweet Corn Pozole with Foie Gras
Anonymous 02-27-2007
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Love the liver!
Rated: 5 stars out of 5

Foie gras is fabulous.
recipe Duck and Sweet Corn Pozole with Foie Gras
Rican viejo san juan, PR 08-22-2006
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NO FOIE GRAS!!
Rated: 1 stars out of 5

Foie gras literally means "fatty liver" in French. To produce it, young ducks or geese have over four pounds of corn mush... forced down their throats through a long metal pipe each day for two to three weeks until they can barely move and are on the verge of organ rupture and death. For a 150 pound human, this would be equivalent to 60 pounds of food per day. The force-feeding process causes the ducks' livers to swell up to ten times their normal size, inducing a disease that veterinarians call "hepatic lipidosis." These fattened, diseased livers are sold as "foie gras." The Animal Protection & Rescue League has exposed the two major "foie gras" producers in the U.S. and helped investigate several in France. In Defense of Animals and APRL sued under California's Unfair Business Practices law to force the passage of SB 1520, which Gov. Schwarzenegger signed in 2004 to ban both the production and sale of foie gras in California by 2012. The two groups are now spearheading a nationwide awareness initiative, wherein volunteers are displaying poster-size photos of the tortured birds from the animal cruelty investigations. Dozens of restaurants have already removed the cruel product from their menus as a result.Read more
recipe Duck and Sweet Corn Pozole with Foie Gras
mark parsons, TN 01-13-2006
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yuk!
Rated: 1 stars out of 5

crap in a pan!