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Foie Gras Special for Fall

October 28, 2010

Tart cherries perfectly balance the rich creaminess of the seared foie gras.

A perfect transitional dish as we fully embrace autumn, this rich, warming appetizer stars Hudson Valley foie gras, perfectly seared to give it a crusty, flavorful surface while leaving it delicate and smooth within. Rich, creamy, and altogether indulgent, the luxuriant liver is finished with port-glazed cherries whose sweet-tart flavor provides a perfectly balanced counterpoint—not to mention a dash of bright, gemlike color to the plate. We finish the dish with a drizzle of citrus essence and a few delicate leaves of mache.

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