Seared Duck With Caramelized Onion Bread Pudding | Emerils.com

Ingredients

• FOR THE BREAD PUDDING:
• 2 tablespoons plus 1 teaspoon unsalted butter
• 4 cups sliced yellow onions
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 2 teaspoons chopped garlic
• 5 large eggs
• 1/4 cup Steen's 100% Pure Cane Syrup or other cane syrup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 cups heavy cream
• 4 cups cubed French bread
• 1 cup freshly grated Parmigiano-Reggiano cheese
• FOR THE DUCK AND FOIE GRAS:
• 4 boneless duck breasts (about 6 ounces each)
• 1 tablespoon Creole Seasoning
• 1/2 pound foie gras, cut into eight 1-ounce pieces and each scored with 2 cuts
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups Veal Reduction
• 1 tablespoon chopped green onion or scallion (green part only)