Foie Gras, same as I did at luxembourg. This recipe is awesome. It's best to let the foie sit for 2 days before slicing, also I've found that it is best to skip the milk marinade (since we are using grade a and b it's not necessary) and double up the time in the sweet wine marinade. Sugar, Salt, White Pepper. Also, dont forget the corriander in the gastrique.
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