Hudson Valley Foie Gras and Roasted Corn Soup | Saveur

Ingredients

• 8 oz. foie gras, cut into 1 inch pieces, vein removed
• ¹⁄₄ cup cognac (or armagnac or sauternes)
• 8 oz. unsalted butter, room temperature
• 2 cups corn kernels
• 2 tbsp. canola oil
• ¹⁄₂ cup duck-and-veal demi-glace
• 2 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">chicken/ stock</a>
• 1 cup canned white hominy
• 1 poblano chile, seeded and finely diced
• 1 cup frozen lima or fava beans
• 4 pieces <a href="https://www.saveur.com/article/Recipes/Corn-Bread">Corn/ Bread</a>, cut into 3" circles, 1⁄2" thick, toasted
• 8 ¹⁄₂ oz. foie gras mousse
• Salt and freshly ground black pepper
• 1 large tomato, seeded and finely diced
• 1 tbsp. chopped fresh cilantro