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ISO foie gras sources?


Bart
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Not sure if this belongs here or in "Help Needed", but anyway, I'm trying to recreate an Inn At Little Washington dish that calls for seared foie gras and have no idea if you can get it around here.  Is there anyplace that sell it in a non-mousse form?

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That's excellent to know. I think there might be a dish in my future for which these would also be perfect.

Gourmetfoodstore also has foie gras "morsels" and slices for less than a king's ransom.

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C'mon guys, what dishes are you talking about? :)

I'm thinking of attempting (one of these days) a carpaccio such as they serve at Villa Mozart in the City of Fairfax. Paper-thin slices of beef tenderloin, slightly crisp little seared cubes of foie gras, micro-greens, a sprinkling of coarse sea-salt, drops of syrupy balsamic vinegar. The best version of carpaccio I've had anywhere. Given first-quality ingredients, it shouldn't be difficult to prepare.

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