Sweet Potato and Duck Beignets with Foie Gras Fondue Recipe

Servings: 12
Prep time: 1 hour
Total time: 1 hour 30 minutes

Ingredients

for the chicory coffee ganache:
8 cups|1 liter 893 ml light Karo
8 cups|1 liter 893 ml chicory coffee
1 packet espresso
1 cup thyme, freshly chopped
kosher salt and freshly ground black pepper, to taste

for the foie gras fondue:
8 cups|1 liter 893 ml heavy cream
1 cup|237 ml brandy
¼ cup thyme, freshly chopped
2 shallots, small dice
5 garlic cloves, peeled
2 ounces|60 grams granulated sugar
kosher salt and freshly ground black pepper, to taste
3 ounces|85 grams foie gras

for the dry ingredients:
12 cups all-purpose flour
4 cups granulated sugar
6 tablespoons baking powder
4 tablespoons kosher salt
3 tablespoons freshly ground black pepper
4 cups shredded sweet potato
1 cup scallions, chopped

for the wet ingredients:
4 cups whole milk
4 large eggs
2 cups picked braised duck meat (duck leg is much cheaper)

Directions

1. First, make the chicory coffee ganache. Place all ingredients in a sauce pot and reduce by half. Strain through a fine sieve and set aside.
2. Next, make the foie gras fondue. Place all ingredients in a sauce pot except for the foie gras. Reduce by ⅔. Strain through a fine sieve. Transfer mixture to a blender, add the foie gras, and blend until smooth.
3. Now, make the beignets. First, Mix all dry ingredients in a large mixing bowl. Mix all wet ingredients in a separate mixing bowl. Slowly fold the wet mixture into the dry mixture until fully blended (careful not to overwork the batter).
4. With a small ice cream scoop, scoop finished batter and droop into a 350°F degree fryer. Fry for about 3 to 5 minutes or until the beignets are golden brown and fully cooked on the inside. Set aside.
5. To plate the dish: Pick the plate of your choice (I prefer light color China, not dark) and mirror the bottom of the plate with the foie gras fondue. Take your golden brown beignets and place them on top of the fondue. Place one dollop of the fondue on top of each beignet and then drizzle some of the coffee ganache. Finish with powdered sugar and garnish with finely sliced scallions.

From Chef’s Night Out: Tory McPhail

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