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Fegato Grasso(Hudson valley foie gras torchon, quince puree, brioche toast) recipe

Executive Chef Theo Schoenegger demonstrates New Year’s Eve 2010 menu at Sinatra Restaurant in Wynn & Encore Casino and Resort in Las Vegas, Nevada

Serves 4 guests


4          2oz foie gras tourchon (slices)

2          quince (peeled and cubed)

1          cup sweet wine

1          orange rind

1          lemon rind

4          brioche toast slices

1          teaspoon aged balsamic vinegar

1          teaspoon pomegranate reduction

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