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Butter Braised Giannone Chicken With Summer Truffles And Foie Gras Recipe

Nutrition per serving    (USDA % daily values)
CAL
2528
FAT
704%
CHOL
334%
SOD
134%

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Ingredients for 6 servings

1/2 pound foie gras

Freshly ground black pepper

2 chicken legs (reserved from chicken above)

9 baby leeks, trimmed

3 pounds unsalted butter

butter

red wine reduction

chicken jus (reserved from cooking)

sea salt (fleur de sel)

1 sprig lemon verbena

2 ounces summer truffle

6 ounces caul fat

1 (2 1/2 to 3-pound) chicken

Fine herbs pluches (chervil, parsley, thyme, tarragon, and chives)

1 tablespoon minced shallots

1 shallot, minced

1 sprig fresh thyme

1 tablespoon minced thyme leaves

3 cardamom pods

port wine reduction

Fleur de Sel, for garnish

foie gras fat (from rendering)

20 asparagus spears, trimmed

4 ounces heavy cream

8 ounces dry white wine

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