Duck and Butternut Squash Beignets - Country Roads Magazine

Ingredients

• 8 oz All purpose flour
• 2 oz Sugar
• 1 tbsp Salt
• 2 tsp Baking powder
• 1 tsp Black pepper
• 1 bunch Sliced green onions
• 3 oz Butternut squash, finely diced
• 3 oz Braised duck, picked and free of bones
• ½ tsp Fresh thyme
• 2 1/2 oz Water
• 2 1/2 oz Whole milk
• 1 Egg
• 2 cups Heavy cream
• 1 tbsp Fresh thyme
• 2 tbsp Shallots
• 2 oz Brandy
• 3 oz Grade A foie gras
• 1 tpsp Salt and pepper
• 1 tsp Unsalted butter
• 2 cups Light Karo syrup
• 2 cups Chicory coffee
• 5 Thyme sprigs
• 2 Bay leafs