More from the ‘Bu

20 06 2011

Here are a few more dishes we served at The Event in Malibu: Open  Faced Foie Gras “Sliders”. These were seared torchons of foie gras, on a toasted brioche and microgreens topped with a fig and port wine reduction sauce.

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2 responses

21 06 2011
tasteofbeirut

I am dying to make some foie gras! )thanks to you, you have made me long for it, when I thought I could ignore it for years on end!
Who is your foie gras source?

22 06 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

Thx-I usually get a fresh whole foie gras from a place like Blackstar, Hudson valley or D’Artagnan and then make the torchon myself. I believe Hudson Valley sells torchons already done. I hope I have not corrputed you!

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