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Recipe: Seared Foie Gras with Braised Fennel and Cracked Pepper Caramel Sauce

I’ve probably said this about other foie gras recipes in the past, but this really is my favorite preparation. The recipe is just slightly altered from the original recipe which can be found in Michael Ginor’s epic cookbook “Foie Gras: A Passion”. The original recipe calls for a whole lobe of foie gras to be […]