Sweet and savory indulgence

James Carrier
Foie gras foiled again ― by the Fuyu persimmon (and a good thing, too)

Order fresh foie gras several days ahead from an upscale supermarket. And for a simple sauce with rich body, start with a shelf-stable or frozen reduction (demi-glace), also from a well-stocked supermarket.

Once the ingredients are assembled, this first course is easy to engineer. And it's stunning.

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