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Culinary Note: For the pan roasted foie gras, Grade A livers should be used, and the pan selected should be a nonstick type. 11.5 Seared Foie Gras . Recipe Yield: 1 ½ lb (680 g) Portion Size: 3 oz (85g) Measurements U.S. Metric Ingredients 1 ea 1 ea Foie gras grade ‘A’ cleaned cut into 6 slices each ¾ inch thick. ................
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