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Article: Foie gras--fact and fancy. (Food Guide).(Brief Article)(Recipe)
- Article from:
- Sunset
- Article date:
- December 1, 2001
CopyrightCOPYRIGHT 2001 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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* Once a rarity, foie gras is now on even moderately upscale menus. And ducks are being reared in this country for their fat, oversize livers (foie gras de canard, in French). Prepared at home, foie gras is a relative bargain. A whole duck foie gras weighs 1 to 1 1/2 pounds, and 3 ounces makes a generous first-course serving. Polarica in San Francisco (800/426-3872 or www.polarica.com) ships whole livers (grade A, $35 to $38 per lb.; grade B, about $30 per lb.--both are line for sautering). At an upscale meat market or fancy food store, the price is higher, but you can usually buy a portion of a liver.
A whole liver has two lobes. To clean them, gently pull them ...
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Article: Editor's Choice: Foie gras finds way onto stylish ...
Crain's Chicago Business;
June 12, 2000 ;
700+ words
... ... pineapple and seared Taffy Apple foie gras with vanilla veal sauce -- and ... for each degustation. Although foie gras is expensive -- typically $12 ... year, but the majority rely on duck foie gras from Hudson Valley Foie Gras in ...
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