Pan-Seared Foie Gras with Cipolini Onions and Chardonnay Syrup

Published: Wednesday, 07/19/2006 12:00 am EDT

- 3 oz. Mariposa duck foie gras
- 2-3 cipolini onions
- 1 slice French brioche
- Small bouquet of baby watercress
- 1 oz. Chardonnay wine
- 1 tsp. glucose
- Flour
- Salt and Pepper

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