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Unread 06-13-2013, 05:31 AM   #8
Supes
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For me, what separates foie gras from a regular duck pâté is the subtlety of flavor and that awesome smooth texture. I fear that both could be lost in a sauce.

I would start off with a regular pâté and get it so that you can really taste those duck flavors. When you're happy with the recipe, try it with the expensive stuff and see if you can notice the difference.
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