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Roasted Hen Stuffed With Foie-Gras Butter And Black Truffles

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The New York Times
Related tags
main-dish low carb nut free dinner french
Nutrition per serving    (USDA % daily values)
CAL
770
FAT
165%
CHOL
129%
SOD
8%

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Ingredients for 4 servings

1/2 cup duck-and-veal demi-glace (see note)

1 cup unsalted butter, softened

2 ounces black truffles Kosher salt and freshly ground pepper to taste

2 ounces foie-gras terrine (see note)

1/2 pound fresh tagliatelle or fettucine

1 3-pound hen

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