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Pan-Roasted Foie Recipe- StarChefs

”This dish is a riff on an old school, classic Cuban preparation. The idea is to preserve the overripe plantains and make them into a sweet caramel. The addition of the Sherry Vinegar from Spain gives this dish an acidic, oak-like flavor that brings it more to the savory side. It pairs beautifully with the pan-roasted foie gras.” — Chef Michael Beltran


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