I've been reading Port Wine and Balsamic vinegar reductions for foie gras. However, there is alot of inconsistencies on the proportion of port wine and balsamic vinegar.
Some recipes suggest:
1) 50-50 port wine and balsamic vinegar;
2) more port wine than balsamic vinegar; and
3) more balsamic vinegar than portwine
I'm confused! so which proportion do I use?
Thanks in advance!
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