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Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs
Book Information
The French Laundry Cookbook
Page: 174
Ingredients
Beurre Monté (page 135)
Black Mission Fig
Butter
Canola Oil
Chives
Moulard Duck Foie Gras
Powdered Sugar
"Quick" Squab Sauce (page 229)
Squab
Squab Spice (page 233)
Swiss Chard
Tags
Meat