Caraway-Infused Corn Custard with Honey-Glazed Foie Gras
Book Description
Rich and silky, fresh foie gras is one of the world's great foods. But until the mid-80s, due to importation restrictions and without domestic production, none was available here. Michael A. Ginor, proprietor of Hudson Valley Foie Gras, was among the first to establish production of domestic duck foie gras, which excited the livers' current popularity. Foie Gras: A Passion, by Ginor and Mitchell Davis,
Caraway-Infused Corn Custard with Honey-Glazed Foie Gras
Recipe from:
Foie Gras
by Michael A. Ginor,Mitchell Davis,Andrew Coe,Jane Ziegelman Cookbook Heaven at
Recipelink.com
Served in fanciful egg cups, this corn custard baked in an egg shell is one of David Burke's signature appetizers. Over the years, he has paired it with a variety of garnishes, but when served with foie gras, David says, the dish becomes downright sexy. The texture is ethereal - soft, juicy, and rich. The sweet and sour glaze on the foie gras helps offset some of the richness of the custard and the liver. The only disappointment is that the portion is limited by the size of the shells. Duck eggs, which are slightly larger and richer than chicken eggs, can be substituted, for an even creamier result
YIELD: 12 appetizer servings
CORN CUSTARD
12 jumbo brown eggs (see Chef Notes)
1 pint heavy cream
1 cup corn kernels
1 tablespoon caraway seeds
1 tablespoon coarse salt
Black pepper, freshly ground
HONEY-GLAZED FOIE GRAS
1/4 pound foie gras, cubed
Coarse salt
Black pepper, freshly ground
1/2 cup corn kernels
3 tablespoons red wine vinegar
2 tablespoons red or other dark honey
1/4 cup chopped chives
GARNISH
4 1/2 ounces foie gras, cut into 3 slices, each about 1
1/2 ounces and 1/4-inch thick
Coarse salt
Black pepper, freshly ground
1 tablespoon finely sliced chives
SPECIAL EQUIPMENT
Cardboard egg carton
Egg scissors or sharp serrated knife
CORN CUSTARD
Remove the top of the eggs with egg scissors or a sharp serrated knife. Empty 3 of the eggs into a large mixing bowl and reserve for the custard. Empty the remaining eggs into a container and save for another use. Rinse the inside of the shells and remove and loose shell with your fingertips. Place the 12 cleaned eggshells back into the original cardboard carton and set the carton in a baking dish. Preheat the over to 350 degrees. Simmer the heavy cream with the corn and the caraway seeds for 7 minutes. Purée in a food processor and strain through a fine-mesh sieve. Whisk the 3 reserved eggs, and slowly beat in the strained cream mixture. Season with salt and pepper. Fill the eggshells two-thirds full with the custard mixture. Pour about 1 inch of water into the baking dish holding the egg carton with the filled eggshells, cover the pan with aluminum foil, and carefully set in the preheated oven. Bake for 45 to 50 minutes, or until the custard is set. Carefully remove the egg carton from the baking pan and set aside.
HONEY-GLAZED FOIE GRAS
While the custard is cooking, season the foie gras cubes with salt and pepper. In a small sauté pan, sauté the foie gras over high heat for 1 minute. Reduce the heat, add the corn to the pan, and cook for an additional 30 seconds. Deglaze the pan with the vinegar, add the honey, and heat for 30 seconds. Stir in the chives and adjust the seasoning with salt and pepper.
GARNISH
Season the foie gras slices with salt and pepper. Heat a small sauté pan over high heat. Add the foie gras and sear on each side for 30 seconds. Remove from the pan, place on paper towel, and keep warm
SERVICE Top each custard with a generous spoonful of the honey- glazed foie gras mixture. Cut the seared foie gras into strips and position inside the egg shell. Sprinkle with sliced chives and serve in decorative egg cups with espresso spoons.
CHEF NOTES For a richer custard, duck eggs can be substituted for chicken eggs.
