Ingredients
2 lbs leeks
4 tablespoons butter
1/4 cup olive oil
4 egg yokes
1 cup parmesan cheese
fresh ground nutmeg
1 tblspoon coriander
1 tblspoon grated ginger
1 cup white wine
1 cup chicken stock
7 oz foie gras in 1/2 inch dice
chopped italian parlsey
Preparation
slice leeks very thin add leeks and butter with olive oil over low heat and cook until almost pureed about 1 hour - add broth if needed remove and let cool prep ramekins oven to 300 beat yolks, parmesan, nutmeg, salt and pepper into leeks pour mixture into ramekins place in water bath for 25 mins on bake add coriander, ginger and wine in saute pan bring to boil then reduce heat until alcohol evaporates 4 mins add stock and cook for 5 mins more add foie gras and cook for 5 mins pass mixture through food mill return to pan and bring to boil season and stir in parsley serve with pudding
