Duck liver pâté

50% Duck liver, 50 Duck farce (from the breast) fine diced truffle and gelled white wine with butter sauté Morels and crispy strips of duck skin.

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Comments

Jack_Mayer_85396

Oh man, that looks awesome! I could make that disappear fast ...

Jack_Walker_124480

Fresh morels? I've been hunting, no luck yet

Seth_Ratner_91225

Regular Liver or Foie? Cooked to what temp?

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