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Canned Foie Gras Recipe

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I bought some canned foie gras in Paris in January and I still have a couple cans left. I need help/suggestions on how to serve it.

The last two times I served it at a dinner party (opened the can and plopped it on a saucer), hardly anyone touched it because it looked like cat food.

At restaurants, I especially enjoy the pate de foie gras that is served in a ramekin accompanied by some dark bread/toasts.

Does anyone know how to convert the canned foie gras into the delicious pate in a ramekin?

P/S> Is there an expiration date for canned foie gras?

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