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Tag Archives: duck liver
food & wine of the Alsace Class 3 Part 1
In our previous class we started preparing ‘Foie Gras au Naturel‘ for this third class. At $225/kilo, and requiring a very precise SousVide Water Oven to cook it correctly, this fancy duck liver is not something I’m going to be … Continue reading →
Posted in European, Food around the world
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Tagged Alsace, appetizer, cooking, cuisine, duck liver, escargot, foie gras, food, France, French, Gewurztraminer, menu, snails, vol-au-vents, white wine, wine
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