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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


Ingredients:


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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