Decadent foie gras, perfectly seared and served with a fig and port reduction.
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Seared Foie Gras With Caramelized Figs
Foie Gras Torchon Recipe with Pineapple Jalapeno Jam – Salt & Vanilla
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Foie gras “ganache” with its red pepper and raspberry gazpacho
Scallops and Foie Gras Sauteed with Wild Berries and Vino Cotto Recipe