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| seared fresh foie gras |
Winter is also the time to find fresh foie
gras in the market, direct from farmers who still follow tradition
and kill their ducks in early to mid winter only.
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| foie gras |
1. Cut foie gras into 1.5cm thick slices,
steam for 10 minutes.
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| foie gras |
2. On a very hot plancha, sear both sides,
20-30 seconds each side. Serve on a crispy toast, with some chutney on the side.
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