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how to serve foie gras "conserve"?

CNims | Feb 22, 2008 10:36 AM

The company calls it "conserve," as in "foie gras d'oie entier conserve" -- I think of it as a bocale, one of those canning-type jars. Anyway, a friend bought a "jar" at the Grand Epicerie when we were in Paris and will be serving it this weekend. Top-drawer, Perigord pedigree, definitely not cheap. Anyone familiar with this type of product? Curious what to expect for serving it, just unpack and slice? My best guess was that it might be something like a classic terrine, slice and serve. But just not sure. I'm planning a crazy drunken cherry and cocoa nib compote type thing to serve alongside.

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