Some of you may know I'm also over at SeriousEats currently doing their Sunday Brunch and Supper columns (some changes happening soon!). Occasionally there is some crossover between my columns and this blog, and although this post hasn't gone live yet (so I'm not naming this dish) there is something awesome about putting a piece of fois gras on anything. And as it turns out, it went especially well with this recipe.
So there's a sneak peek at what will be over at SeriousEats next weekend, with some liver on it.
"using virtually the entirety of any plant or animal"