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Seared Foie Gras With Poached Quince, Tangerine, And Pomegranate Juice

Nutrition per serving    (USDA % daily values)
CAL
1220
FAT
78%
CHOL
2%
SOD
82%

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Ingredients for 4 servings

3 medium-ripe yellow quinces, about 1 1/2 pounds

2 tangerines, juiced (about 1/3 cup)

Peel of 1 tangerine

1 cinnamon stick, 1/2 inch long

2 to 3 whole cloves

2 tablespoons chopped fresh ginger

1/2 cup sugar

1 large red pomegranate

1/4 cup red-wine vinegar

2 tablespoons sugar

1 1/2 pounds fresh foie gras, well-chilled

Coarse salt and freshly ground white pepper

4 sprigs fresh thyme

4 sprigs fresh chervil

1 tablespoon reserved pomegranate seeds

1 1 2 pounds fresh foie gras well chilled

1 cinnamon stick 1 2 inch long

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