3rd Course: Moulard Duck "Foie Gras en Terrine"

(Rollover picture)

 

Moulard Duck "Foie Gras en Terrine," pickled ramp-Hayden mango relish, cilantro shoots, baslamic vinegar reduction and a toasted "brioche."

 

This was the foie supplement ($30) on the third course (the unsupplemented option was the sunchoke salad).

 

Notes: I didn't get to taste this dish - partly because my dinner-mate loved it so much. Also, I am allergic to mangos. The presentation was gorgeous - and the terrine looked absolutely silky!

  • Coconut Water 5y

    I wonder how much people would crave foie gras if it wasn't served like a 5000 dollar hooker.
  • remsterЗ 5y

    It must be, in fact, taxed $5000 per gram. Yes, the cruel farmers and ignorant traders may not gain a lot of money any more by this product of international crime. Your friend would never spend his money for such a witches' brew if he/she knew ducks and geese held in fois gras farms live in the worst conditions and under heavy violence of daily forcible pumping of 1-2kg fat and grain using a metal tube pressed into their throats: www.youtube.com/watch?v=x5X4aYOkrcA
    You never need to try such a fatty mess!
8,527 views
11 faves
2 comments
Taken on June 11, 2006
This photo is in 5 groups
This photo is in 1 album
This photo is in 1 gallery

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context