Hudson Valley Foie Gras

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June 4, 2008 by seanbrock

This was one of the components of a dish that Micheal Ginor cooked at the Share our Strength dinner in Nashville.  He cured it for 5 days with Nori, Salt and Sugar.  The Foie Gras was then frozen and grated with a microplane over tuna tartare.  The flavor of the foie gras was insane.  Just when you think you have seen it all with Foie Gras.

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