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