CyclingForums
A community for cyclists, gear, training and racing.
General fitness, health and nutrition · Public discussion
Thread details
The navigation and discussion metadata provide context. Posts remain in their original chronological order.
Michael said:Okay, S.O. brought some home. I'm thniking pate.
Is this the duck version of foie gras? If so, I have to mention that the
most eye-opening use of foie gras I've had was to put a little cube of
seared foie gras on top of a seared scallop. It was a helluva lot better
than any pâté I've ever had. I don't usually like surf & turf combinations,
but the liver was so rich it was more like butter than meat.
Bob
Michael said:I do not think this is the foie gras version not that I've looked at it. I
don't want to mess this up. Richard Green had a recipe I might try. The
seared scallop sounds delicious. Do you serve it as an appetizer or
entre'?
Definitely an appetizer. I first had it at Aqua when it was still in the
Bellagio in Vegas. Since then, I've seen foie gras and seafood combined on
episodes of Iron Chef.
Bob
Active in the last 60 minutes
0 users · 0 guests ·0 bots ·0 total
No signed-in users are active right now.
No known search crawlers active right now.