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Whole Roast Foie Gras

Pia | Dec 1, 200101:06 AM

Having recently read Limster's posts on the International Board regarding his trip to France (guaranteed to get those salivary glands working overtime) , my own fond memories of foie gras have started to take on the dimensions of a distinct yearning, one which may soon border on obsession.

For me, it was a whole roast foie gras in port wine and caper sauce, reverently devoured (all 600 grams=18oz) by 3 of us at the Pont de l'Ouysse in Lacave, France. To describe it in detail would be form of masochism I'm not strong enough to endure, especially since I don't know when I can go back.

Is there somewhere in the Bay Area that can do a good whole roast foie gras? (It's not as simple as it sounds, as the foie has to be absolutely fresh, of impeccable quality, and cooked just so--otherwise you end up with a piece of leather floating in duck butter

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