Foie Gras with Honey and Balsamic Reduction


The majority of Thursday night was spent writing lyrics and finishing (3!) songs.  What does a hungry, world-renowned recording artist do when the songs are done and the belly is growling its own tune?  Make foie gras, of course.

I cut a block of foie gras in three equal slices, fried it until brown in a hot pan, laid it on warm wheat toast and then spooned a reduction of Balsamic vinegar, honey and salt and pepper over the top.  A meal fit for a rock star.  Should have eaten it in my limo.

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