Foie Gras In A Pot

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Today, our fatty duck livers go in a pot for future yumminess.

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Tosca, the house gourmand ( gourmand is French for “tubby” … But don’t tell her that. ), inspects each step.

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Lucy deveins the livers, then salt and peppers each side.
Olivia, the expert duck farmer and foie-gras-in-a-pot extraordinaire, showed us the way with this ratio.

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Tosca really is a big help in the kitchen.
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Boil your pots in a bigger pot for an hour and fifteen minutes. Let them cool for an hour, then stick them in the fridge for up to six months. Though, I can’t imagine it lasting that long. If you have pots of foie gras in the fridge, you’ll be tucking into it like nobodies bidness.

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Don’t forget to make sure the sealy bits are sealed.

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