Bourdain's cookbook was bound to bring some controversy. Today we're searing up a slice of liver from a force fed duck. There's no sugar coating this one. Learning to cook Foie Gras Aux Pruneaux with Anthony Bourdain's Les Halles Cookbook.

🦢 Foie Gras Explanation: [ Ссылка ]

🔪 My Essentials
Anthony Bourdain's Les Halles Cookbook: [ Ссылка ]
My Favorite Knife: [ Ссылка ]
My Apron (other colors available): [ Ссылка ]
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📚 Chapters
00:00 - Anthony Bourdain's Foie Gras Aux Pruneaux
01:04 - Prepping The Dish
01:57 - The Face Of Liver
02:52 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 8 prunes , pitted
• 1 cup / 225 ml port wine
• 2 1/2 oz / 70 g foie gras , cut into 2 slices
• brioche , sliced and toasted
• salt and pepper

🫕 Equipment
• small bowl
• heavy-bottomed pan, preferably cast-iron
• slotted metal spatula or fish turner
• serving platter
• wooden spatula

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