Pan-seared foie gras from Joy of Cooking, Revised and Updated (2019) (page 446) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

  • duck foie gras

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fig and red wine sauce; Sweet-sour vinegar sauce (Gastrique)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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