Duck and Sweet Corn Pozole with Foie Gras Recipe

Name: Duck and Sweet Corn Pozole with Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound foie gras; 1 tablespoon olive oil; 1 pound duck meat, cubed to 1-inch pieces; 1 cup chopped onion; 1 teaspoon cumin, or more to taste; 1/2 cup zucchini, brunoise; 1/2 cup yellow squash, brunoise; 1/2 cup carrots, brunoise; 1 tablespoon minced jalapenos; 1 tablespoon minced garlic; 1 cup chopped tomato; 1 1/2 quarts rich duck stock; 2 cups cooked white hominy, rinsed and drained; 2 cups blanched sweet corn; 1/4 cup chopped cilantro; 2 limes, juiced; Salt and pepper, to taste

Servings: persons

1 pound foie gras
1 tablespoon olive oil
1 pound duck meat, cubed to 1-inch pieces
1 cup chopped onion
1 teaspoon cumin, or more to taste
1/2 cup zucchini, brunoise
1/2 cup yellow squash, brunoise
1/2 cup carrots, brunoise
1 tablespoon minced jalapenos
1 tablespoon minced garlic
1 cup chopped tomato
1 1/2 quarts rich duck stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped cilantro
2 limes, juiced
Salt and pepper, to taste

1
Divide foie gras in half.
2
Slice 1 portion into 6 slices, wrap well in plastic wrap and keep refrigerated.
3
Cut remaining portion into 1/2-inch pieces.
4
In a large pot render the foie gras pieces with the olive oil until only crispy bits remain and all fat is rendered.
5
Remove the foie bits with a slotted spoon or skimmer and set aside (reserve).
6
Add duck meat and sear well on all sides.
7
Add onions and cumin and continue to cook until onions are soft and have begun to caramelize, about 4 minutes.
8
Add zucchini, yellow squash and carrots and cook for 2 to 3 minutes.
9
Add jalapenos and garlic and cook for 1 minute.
10
Add tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon.
11
Add duck stock and drained hominy and bring to a boil.
12
Reduce heat to a simmer and cook for 1 hour.
13
Add blanched corn and cook for 10 minutes.
14
In a very hot skillet sear foie gras slices briefly on both sides until golden brown.
15
Remove from skillet and drain on paper towels.
16
Add cilantro and reserved foie gras bits to pozole and season with lime juice and salt and pepper.
17
Serve immediately, topped with 1 piece of seared foie gras.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound foie gras, 1 tablespoon olive oil, 1 pound duck meat, cubed to 1-inch pieces, 1 cup chopped onion, and more.

Yes, Duck and Sweet Corn Pozole with Foie Gras falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck and Sweet Corn Pozole with Foie Gras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions