Terrine of Smoked Hudson Valley Foie Gras | Recipies from New Orleans, LA Restaurants | New Orleans
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Cooking tools:
- Smoker
- Terrine mold
- Pie dish
- Ceramic container
- Microplane
- Jigger
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 1/2 lb Fresh Hudson Valley Foie Gras
- 1 T Salt
- 1/2 t White Pepper
- 2 Dashes Fresh Grated Nutmeg
- 1 Shot Armagnac
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