Recipe for 4:
4 thin slices of duck foie gras or goose liver, about 80 each, fresh walnuts (3 per serving), 8 poivrade artichokes, 1 bottle of cider vinegar, salt and pepper, olive oil, 3 french shallots, 2 carr... read more
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Place the rice, milk, and sugar in a small saucepan and carefully bring to a boil. Reduce heat to simmer and cook the rice until soft and most...