Leek Pudding With Foie Gras Sauce, Ginger, Coriander

1. 1

   slice leeks very thin

2. 2

   add leeks and butter with olive oil over low heat and cook until almost pureed about 1 hour - add broth if needed

3. 3

   remove and let cool

4. 4

   prep ramekins

5. 5

   oven to 300

6. 6

   beat yolks, parmesan, nutmeg, salt and pepper into leeks

7. 7

   pour mixture into ramekins

8. 8

   place in water bath for 25 mins on bake

9. 9

   add coriander, ginger and wine in saute pan

10. 10

    bring to boil then reduce heat until alcohol evaporates 4 mins

11. 11

    add stock and cook for 5 mins more

12. 12

    add foie gras and cook for 5 mins

13. 13

    pass mixture through food mill

14. 14

    return to pan and bring to boil

15. 15

    season and stir in parsley

16. 16

    serve with pudding

* Per serving · 4 servings · Values may vary.

No additional tips available.