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1
With a sharp knife carefully trim excess fat from edges of duck halves.
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2
Score skin and fat in a diamond pattern, with 1/4-inch between scores.
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3
Season with salt and pepper on both sides.
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4
Transfer to a platter or glass baking dish in 1 layer and refrigerate, uncovered and skin side up, overnight.
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5
In two skillets over medium heat saute duck breast halves in canola oil, fat side down, for 15 minutes, periodically draining off extra fat.
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6
Turn breasts over and continue to cook another 5 minutes for medium-rare.
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7
Transfer to a cutting board and let rest 5 minutes before carving.
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8
Deglaze pan with Port, creating a pan jus.
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9
Serve with Foie Gras and Sweet Corn Custard.
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10
Preheat oven to 325 degrees F.
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11
In a small heavy non-stick skillet, cook foie gras over medium heat until fat is rendered and foie gras is golden brown, about 3 minutes.
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12
Set aside.
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13
In a large bowl, combine eggs, heavy cream and milk and whisk well to combine.
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14
Add 2 tablespoons rendered foie gras fat and remaining ingredients, except butter and bread crumbs, and mix well.
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15
With a large spatula, fold in cooked foie gras.
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16
Grease 8 (6-ounce) ramekins with the butter and lightly coat with fine dry breadcrumbs.
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17
Divide custard filling between the prepared ramekins and place on heavy baking sheet.
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18
Bake uncovered for 30 minutes, or until custard has risen slightly and is set and golden brown on the top.
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19
Serve warm, turned out of the ramekins with the slices of duck breast draped over the custards.
