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Duck liver mousse

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posted on Mar, 22 2017 @ 06:21 PM
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originally posted by: TheAlleghenyGentleman
It's a good thing I didn't post my ortolan recipe then.


One day I will partake of the forbidden fowl.




posted on Mar, 22 2017 @ 06:28 PM
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a reply to: AugustusMasonicus

But the chef, Michel Guérard, says that one essential dish is missing: the ortolan, a tiny songbird that gourmands, including former President François Mitterrand, used to covet, consuming the head, bones and body in a single, steaming mouthful, while covering their faces with a white napkin to conceal the act.

“It is enveloped in fat that tastes subtly like hazelnut,” Mr. Guérard said, “and to eat the flesh, the fat and its little bones hot, all together, is like being taken to another dimension.”

Wearing the white napkin allows diners to savor the aromas and enjoy some privacy while devouring the bird — or, critics say, hide their indulgence from the eyes of God.

Hahahahahahaha
I want it so bad!!! Get in my mouth you delicious hazelnut bird!



posted on Mar, 22 2017 @ 06:40 PM
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a reply to: TheAlleghenyGentleman

One of my favorite anecdotes from Bourdain's books is the decadent ortolan dinner.



 
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