Leek Pudding With Foie Gras Sauce, Ginger, Coriander

• 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

1. slice leeks very thin
2. add leeks and butter with olive oil over low heat and cook until almost pureed about 1 hour - add broth if needed
3. remove and let cool
4. prep ramekins
5. oven to 300
6. beat yolks, parmesan, nutmeg, salt and pepper into leeks
7. pour mixture into ramekins
8. place in water bath for 25 mins on bake
9. add coriander, ginger and wine in saute pan
10. bring to boil then reduce heat until alcohol evaporates 4 mins
11. add stock and cook for 5 mins more
12. add foie gras and cook for 5 mins
13. pass mixture through food mill
14. return to pan and bring to boil
15. season and stir in parsley
16. serve with pudding

leeks, butter, olive oil, egg yokes, parmesan cheese, ground nutmeg, coriander, ginger, white wine, chicken stock, gras, italian parlsey

Taken from www.epicurious.com/recipes/member/views/leek-pudding-with-foie-gras-sauce-ginger-coriander-52031831 (may not work)