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Suggest a better description1. Peel the garlic and cut off any green sprouts within. If using shallots, cut off both ends before peeling. Heat the duck fat in a small saucepan over medium flame. 2. When the fat is warm, add the garlic or shallots, the quatre epices, and the ground pepper. Cook until they are soft, about 20 minutes for the garlic and 30 minutes for the shallots. 3. Remove them from the fat with a slotted spoon and cool on paper towels. If they are not used immediately, they can be refrigerated in a small container for several days. Do not cover them with fat. Yield - 6 servings as a garnish. Source: Foie Gras, Magret And Other Good Food From Gascony. Authors: Andre Daguin and Anne de Ravel / GENIE / CompuChef conversion by Rick Weissgerber File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 501 | ||
Calories from Fat: 497 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 341.8mg | 12 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 501
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