Chicken cooked with foie gras under the skin.
I first tasted this remarkable dish at Daniel Humm’s restaurant in New York, and thought it would be difficult to execute… With all due respect for the Master, it is actually quite simple! Just be generous with the foie gras (because why not!), and place a bit more inside the bird… The chicken will turn out golden outside, smooth inside and the foie gras itself will be melting…
Looks beautiful😍😋😋Can minced chicken liver work or not as good as foie gras?