Duck Breast with Currants and Foie Gras Maitake Bread Pudding Recipe
Ingredients
- 1 onion, diced
- 2 tablespoons butter
- 1 quart stale plain French baguettes, bottom crusts removed and diced (not sourdough)
- 1 tablespoon oil
- 2 cups maitake mushrooms, cleaned
- Salt and pepper, to taste
- 4 ounces foie gras mousse, roughly cubed
- 2 cups chicken stock (more or less, depending on dryness of the bread)
- 1 tablespoon chopped fresh chives
- ½ tablespoon chopped fresh parsley
- 4 boneless duck breasts, skin on
- Salt and pepper, to taste
- 3 tablespoons dried currants (or any dried red fruit such as prunes or cranberries)
- ¼ cup port
- 1 bunch spinach, washed
- 1 tablespoon butter
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments