Seared Long Island Duck Breast And Foie Gras Sauce Red Cabbage Slaw And Warm Yukon Gold Potato And Onion Salad Chinese And Balsamic Vinegar Emulsion Recipe

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Nutrition per serving    (USDA % daily values)
CAL
4864
FAT
823%
CHOL
736%
SOD
99%

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Ingredients for 4 servings

1/4 cup sliced green scallions

WITH CHINESE AND BALSAMIC VINEGAR EMULSION

6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on

Canola oil to cook

4 ounces foie gras, denerved, cut into small pieces and chilled well

2 cups shredded red cabbage

1 tablespoon Dijon mustard

1/4 cup cognac

2 large red onions, sliced

1/2 cup chinese vinegar

1 1/2 cups canola oil

WARM YUKON GOLD POTATO AND CARAMELIZED ONION SALAD

1/4 cup canola oil

4 sliced shallots

2 cups dark chicken stock

Salt and black pepper to taste

2 cups balsamic vinegar

Juice of 1 lemon

4 duck breasts, skin scored

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