I have had the opportunity in life to taste a lot of foie gras seared, in tourchons, and pates....This CS mini is probably the most decadent thing to come out of my kitchen for sure and maybe the most outrageous I have eaten.
It was a total experiment as far as the foie.....I had to try this...I used Grade A PEICES from D'Artagnan @ $31 a POUND.. Take the time to sit down an get all the little veins and parts out with some tweezers...take your time its worth it. Then just follow the the CS recipe.....its a pain in the ass to get it this small, just keep "sqeezin" till you get it tight...
