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I've had foie gras at just about every top restaurant I visit. Love the stuff. One of the world's great tastes.
How long does it stay good in the vacuum sealed bags?
My wife and I had a nice portion yesterday from that liver. I seared it in butter in a cast iron pan (to get that hot heat you just can't with the non-stick stuff). We had thinly sliced artisnal bread she had made just for this