Appetizers » Foie Gras Terrine
Steven Brand, Executive Chef at Upstairs on the Square, demonstrates a simple preparation of foie gras that can easily be made at home. Domestically produced duck livers are marinated in dessert wine (like Sauternes), then warmed and blended before being shaped in a loaf pan and cooled. Serve thin slices of this luxurious treat at your next dinner party and be prepared for rave reviews.
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