Duck and Butternut Squash Beignets

From SoBou Chef Juan Carlos Gonzalez

Serves 6-8 as an appetizer

For the Beignets:

Dry mix:

8 oz        All purpose flour

2 oz        Sugar

1 tbsp     Salt

2 tsp       Baking powder

1 tsp       Black pepper   

1 bunch  Sliced green onions

3 oz        Butternut squash, finely diced 

3 oz        Braised duck, picked and free of bones

½ tsp     Fresh thyme

Wet mix:     

2.5 oz     Water 

2.5 oz     Whole milk       

1             Egg

Mix all dry ingredients together and set aside. Mix all wet ingredients together and combine with the dry ingredients, being careful not to overmix. With a  1 oz scoop, drop the batter into a 350º fryer and cook until golden brown (approx. 5-7 minutes).

For the Foie Gras Fondue:

2 cups        Heavy cream

1 tbsp         Fresh thyme

2 tbsp         Shallots              

2 oz            Brandy

3 oz            Grade A foie gras

1 tpsp         Salt and pepper

1 tsp           Unsalted butter

Melt the butter in a medium saucepan, then sweat the shallots and thyme until the shallots are translucent. Add brandy and heavy cream to the saucepan. Reduce by two thirds, and then whisk in the foie gras, salt and pepper until fully incorporated and smooth.

For the Chicory Coffee Ganache:

2 cups            Light Karo syrup

2 cups            Chicory coffee

5                    Thyme sprigs

2                    Bay leafs

In a medium saucepan combine all ganache ingredients and reduce by two thirds, and then pass the mixture through a chinois.

Presentation:

Drizzle the bottom of a plate with the chicory coffee ganache, place the beignets on the plate and then drizzle with the foie gras fondue. Garnish with powdered sugar and fried flat leaf parsley. Beignets can also be served on wooden sticks with sauce for dipping.