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Stone Church Farm Heirloom Country Duck With Oven-Dried Jonagold Apples And Foie Gras Recipe

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Food Network
Related tags
main-dish snacks low fat nut free dinner french
Nutrition per serving    (USDA % daily values)
CAL
2605
FAT
158%
CHOL
301%
SOD
52%

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Ingredients for 4 servings

2 pounds baking potatoes, like russets, peeled and diced

16 ounces brandy

12 ounces corn flakes

8 ounces duck reduction, store bought or home made

4 eggs, beaten

4 whole ducks

4 ounces butter

12 ounces cooked foie gras, diced

1 pound caul fat (fatty membrane from a pig, sheep, or cow, resembling fine netting)

Salt and pepper

4 ounces sour cream

Salt and freshly ground black pepper

8 ounces flour

8 Jonagold apples

8 ounces sugar

6 fresh or canned black truffles, thinly sliced

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