Sugar Cane-smoked Duck Breast with Two-cheese Risotto and Seared Foie Gras by Richard “Bingo” Starr from touch breast Watch Video
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Description: Duck prepared two ways – as a confit, and smoked – tops a risotto studded with bits of caramelized pecan. The chef uses a favorite New Orleans dark cane sugar syrup to glaze the smoked duck and make the sauce. A slice of seared foie gras adds a luxe touch.
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