Fois Gras preparation from "Step Up to the Plate"
Like about everyone else in the movie theater I groaned when Sébastian Bras put this dish together. I remember the squash puree and the fois gras, plus olive (I'll maybe use a tapenade), but I feel like there was something else as well--something green/vegetal? I owe a friend a dinner party and was thinking of this dish, which seems relatively straightforward/easy.
Recommended by Food52
Unless you are talking about school lunches banning certain types of food is completely ridiculous. The foie gras ban in California is based on the traditional "gavage" which the hippies think is inhumane. And that's nonsense. I'm not a duck, you are not a duck. To actual ducks gavage is like Pizza Hut.