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Seared Foie Gras with Peaches Recipe | D'Artagnan

Date Added: 3/29/2016    Source:

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  • 1/4 cup slivered almonds
  • 2 tablespoons sugar
  • 1/4 cup fresh raspberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 2 large ripe peaches, pitted and cut into 8 wedges
  • 2 foie gras slices
  • Fine salt & freshly cracked white pepper
  • Maldon salt, for serving
  • Brioche, for serving

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