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Article: Sublime foie gras, Japanese style
- Article from:
- New Straits Times
- Article date:
- March 22, 2003
- Author:
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Eu Hooi Khaw
New Straits Times
03-22-2003
Sublime foie gras, Japanese style
Byline: Eu Hooi Khaw
Edition: The City Advertiser; 2*
Section: Bon Appetit
Memo: (STF) - Foie gras is usually associated with classical French cooking, but it has found its way into Japanese cuisine. EU HOOI KHAW explains how.
FOIE GRAS has been referred to as the ultimate in fine dining - that silky smooth, rich and buttery delicacy that is liver from goose or duck, but does not taste or feel like liver.
Foie gras is the French terminology for fat (gras) liver (foie). It is the fattened liver of a waterfowl. Currently, 80 per cent of the world's foie gras production comes from ducks.
Sink your teeth into sauteed foie ...
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