1 Review

Keep in mind that any recipe calling for goose liver can also use either fattened duck livers or the
fattened livers of the mulard (an exquisite cross between a Moscovy and Pekin duck). I love the way you did it. I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 7 Stars

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CHEF GRPA December 20, 2012
Pâté De Foie Gras