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    Me on the left with birthday boy standing on the right (that's the main course) by: jaseface Views[205] Shop where the duck liver was purchased by: jaseface Views[204] Getting ready to serve the guests by: jaseface Views[197] Setting the table for the evening by: jaseface Views[162] The final product by: jaseface Views[195]
     

    Passport & Plate - Foie poêlé with a red wine fig reduction

    Thursday, 12 Feb 2015 | Photo Gallery | Scholarship Entry

    Ingredients INGREDIENTS 1/2 kg of figs, halved 1/3 cup of red wine 1 tbs balsamic vinegar Salt and pepper 1/2 tsp sugar 1 sprig of thyme 500g of fois poêlé or duck liver, sliced into pieces about 1cm thick French bread stick, cut diagonally (or any ... Read more >
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    Tags: 2015 Passport & Plate: SRI LANKA

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