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Wagyu and Charcuterie Resources

1 - 10 of 10 articles:

COOKING FOIE GRAS: IT’S EASIER THAN YOU THINK!

Gourmet chefs and amateur cooks are often intimidated when faced with cooking foie gras. Foie gras has a reputation of being a ...
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THE EPIC BATTLE OF GOOSE VS DUCK

What is the Difference between duck foie gras and goose foie gras? And is goose foie gras better than duck foie gras? These are good (and tough!) question...
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There has been a heated debate revolving around foie gras in the last decade or so. More pointedly, the gavage method has come under scrutiny, with many animal rights activists claiming that the fo...
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THE MYTHS OF FOIE GRAS NUTRITION

Do you have questions on the calories in foie gras? Are you afraid to indulge in a slice of delicious or two? Don't' be! Foie gras is NOT bad for your heal...
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Confit [kohn-FEE] (or comfit): a prepration that preserves meat by curing it with salt and spices and cooking slowly in its own fat. Usually used for duck legs ...
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ROUGIE, OVER A CENTURY OF FOIE GRAS

We all know foie gras&nbs...
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THE DELICIOUS STORY OF FOIE GRAS

Foie gras today is solidly ensconced in the tradition of French cooking. In France, foie gras is haute cuisine, a luxury item, and the ultimate in decadenc...
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YOU COOKED IT, NOW HOW DO YOU SERVE FOIE GRAS?

Well, fortunately, there is no one "right" way to serve foie gras. Every foie gras recipe (and there are thousands!) will require different w...
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ROUGIE, OVER A CENTURY OF FOIE GRAS

One can hardly think of French foie gras without thinking of one of the biggest foie gras companies, Rougie of Sarlat. Rougie started in 1875 in th...
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FRESH FOIE GRAS

Storing fresh foie gras is much like...
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