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.
