Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard
- 8 magret duck breast halves
- Salt and freshly ground black pepper
- 2 teaspoons canola oil
- Port, for deglazing pan (optional)
- Foie Gras and Sweet Corn Custard, recipe follows
- 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 bread crumbs, 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 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.Foie Gras and Sweet Corn Custard:
Preheat oven to 325 degrees F.
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.
Yield: 8 servings
Recipe courtesy Emeril Lagasse, 2001