Home Cooking

raw fois gras


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Home Cooking 6

raw fois gras

amazinc | Jan 1, 2012 04:00 PM

Bought a bundle of fois gras for DH & I to enjoy on CHristmas/New Year's Eve...there were prunes soaked in cognac then stuffed with foisgras, a terrine of same with a duck fat cover, a tube of mousse with truffles and two cryo-vacced pieces of raw fois gras that I am not sure how to prepare. They are fairly small pieces, about 2inches by 2 by 1/2 thick. SHould I just brown them in butter and go or is there something else we should do to more enjoy these teasures? Any help will be appreciated.

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