Hudson Valley Foie Gras | Foie Gras and Sweet Onion Bread Pudding with Pecan-Crusted Duck Leg Confit

Name: Hudson Valley Foie Gras | Foie Gras and Sweet Onion Bread Pudding with Pecan-Crusted Duck Leg Confit
Ingredients: 10 duck legs; 1 and 1/2 cups coarse salt; 1 teaspoon black peppercorns; 1bunch fresh thyme; 8 juniper berries; 2 to 3 quarts rendered duck fat; 3 tablespoons unsalted butter; 1 pound foie gras, cut into 1/2-inch cubes; 3 cups sliced onions; 2 teaspoons coarse salt; 1/4 teaspoon cayenne pepper; 1/2 teaspoon black pepper, freshly ground; 1 tablespoon garlic, chopped; 7 large eggs; 3 cups heavy cream; 1/2 teaspoon Tabasco sauce; 1 and 1/2 teaspoons Worcestershire sauce; 8 cups cubed white bread, without crusts; 1/2 cup Parmigiano-Reggiano cheese, grated; 2 and 1/2 cups pecans, lightly toasted (see Chef Notes)

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Foie Gras and Sweet Onion Bread Pudding with Pecan-Crusted Duck Leg Confit, Wilted Spinach, and Andouille Salad (excerpted from “Foie Gras…A Passion” by Hudson

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Ingredients

10 duck legs
1 and 1/2 cups coarse salt
1 teaspoon black peppercorns
1bunch fresh thyme
8 juniper berries
2 to 3 quarts rendered duck fat
3 tablespoons unsalted butter
1 pound foie gras, cut into 1/2-inch cubes
3 cups sliced onions
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1 tablespoon garlic, chopped
7 large eggs
3 cups heavy cream
1/2 teaspoon Tabasco sauce
1 and 1/2 teaspoons Worcestershire sauce
8 cups cubed white bread, without crusts
1/2 cup Parmigiano-Reggiano cheese, grated
2 and 1/2 cups pecans, lightly toasted (see Chef Notes)

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Hudson Valley Foie Gras | Foie Gras and Sweet Onion Bread Pudding with Pecan-Crusted Duck Leg Confit

Ingredients

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