Ingredients
- 1 (6 -ounce) can goose foie gras, at room temperature
- 1 stick unsalted butter, at room temperature
Directions
Combine foie gras and butter in a food processor and blend until creamy. Serve immediately with water crackers.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
















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By Mr. Rabor
Wellington, FL
on July 31, 2009
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Linda, shame on you trying to make others feel bad about eating duck or goose liver. Furthermore, there is no pain to the animal. Clearly, they are fed very well. Enjoy foie gras it is truly a treat.
By williamsav_7808930
Beaumont, TX
on June 07, 2007
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get a life
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