Hudson Valley Foie Gras And Roasted Corn Soup

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8 oz. foie gras, cut into 1 inch pieces, vein removed

1/4 cup cognac (or armagnac or sauternes)

8 oz. unsalted butter, room temperature

2 tbsp. canola oil

1/2 cup duck-and-veal demi-glace

2 cups Chicken Stock

1 cup canned white hominy

1 poblano chile, seeded and finely diced

1 cup frozen lima or fava beans

4 pieces Corn Bread , cut into 3" circles, 1/2" thick,


8.5 oz. foie gras mousse

Salt and freshly ground black pepper

1 large tomato, seeded and finely diced

1 tbsp. chopped fresh cilantro

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