Foie Grass & Balsamic Vinegar Sauce
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Pan fried ethical raised foie gras served over wine poached pear, creamy green peppercorn sauce and balsamic vinegar reduction.
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Duck Breast with Seared Foie Gras
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Duck Breast with Seared Foie Gras and Balsamic Cherries
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704
Add to Favorites Goose Liver in Red Wine Jelly
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Goose liver in red wine jelly (recipe in Czech)
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