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Love foie gras but feel bad for the geese? Here’s some good news for you! #finedining #foiegras #delicacy | Insider Food
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Peter Hanley | The Culinary Academy of the Pyrenees on Instagram: "Magret de canard farci au foie gras — duck breast stuffed with foie gras, cooked high in the Pyrenees, in Béarn. The magret is prepared using only the choicest local ingredients. The skin is carefully rendered, the breast stuffed with foie gras, sliced thickly, and served with a classic reduction of Floc de Gascogne (Madeira behaves similarly). This is winter cooking in the south-west of France, carried out simply and properly. B
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