Foie Gras
Foie gras
Rich, buttery delicacy from enlarged duck/goose liver.
Main Ingredients
Enlarged duck or goose liver, salt, pepper, sometimes alcohol.
Cooking Method
Seared, pan-fried, roasted, or served cold as pâté/terrine.
Allergy Info
Liver (organ meat), potential alcohol, dairy (if butter used).
Beverage Pairing
Sweet white wine (Sauternes), Champagne, or Pinot Noir.
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