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Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

This elegant dish combines an exotic trio of ingredients -- foie gras, quince, and pomegranate. The richness of the foie gras is complemented by the sweet, tangy fruits. An extravagant delicacy that goes back to Roman times, foie gras is the enlarged liver of a force-fed goose or duck. Duck foie gras has a winey flavor, while goose foie gras is slightly richer and more mellow. Both should be firm to the touch. Look for quinces, bitter fruit that turn sweet with cooking, that are yellow -- a sign of ripeness.

Source: Martha Stewart Living Television, January 1999


For the Quince

For the Pomegranate Juice

For the Foie Gras


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How would you rate this recipe?
    22 JUN, 2009
    Comment won't fully load: re: foie gras - please visit
    22 JUN, 2009
    Foie gras made from grotesquely enlarged livers of male ducks/geese kept in tiny wire cages-packed in sheds. Force fedn n n n n n pipes shoved down throats- /- 3 lbs grain

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