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Total:
1 hr 10 min
Prep:
30 min
Cook:
40 min
Yield:
3 cups
Level:
Intermediate

Ingredients

Directions

Create a gastrique by combining vinegar and sugar in a saucepan; simmer until reduced to 1/4 of the volume. Pour in chicken stock; simmer again until reduced by half to condense the flavor. Buzz in the foie gras using a handheld blender. The sauce will thicken. Fold in pearl onions and peas. Season with freshly cracked black pepper, garnish with parsley.

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