To Cook Foie Gras from Sud de France by Caroline Conran
For me, the only way to eat foie gras is as simply as possible. I was instructed by Madame Bonomi of Martel, a village to the east of Sarlat, a centre of foie gras production. It took her about fou...
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Cooking tools:
- Terrine
Ingredients
- pepper
- salt
- water
- duck liver
- liver
- duck fat
- foie gras
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