Foie gras and marinated duck leg

This dish is from Périgord.

Foie gras chaud aux raisins

Yes, duck’s liver isn’t exactly a pretty thing to look at. But with clever plating and some shiny peeled grapes, one can almost forget about the whole force-feeding-a-duck-corn ordeal.

Though I really don’t like foie gras, I am really happy with this dish.

January 27th, 2017