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.