Posted by Chef Justice Stewart
One could never accuse me of being fancy when it comes to food and cooking. But there was something about the idea of preparing one of the world’s luxury food items that sounded like a good challenge to try at home… Read the rest of this entry →
Posted in Poultry, Wild Game
Tags: appetizer, cheesecloth, cognac, curing salt, duck, duck liver, Foie gras au torchon, fois gras, french cooking, french food, french laundry, french recipe, goose, goose liver, hudson valley farm, poached
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