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Ingredients
US|METRIC
4 SERVINGS
- 1 dried fig (diced small)
- 2 shallot (divided use, 1 minced, 1 sliced thin)
- 3/4 cup port (divided use)
- olive oil (as needed)
- 1 oz. chicken livers (trimmed)
- 4 oz. pork sausage meat (fresh ground, forcemeat)
- 1 pinch cinnamon
- 2 lb. spinach (rinsed and trimmed, divided)
- 1 pkg. quails (Semi-Boneless)
- 4 black mission figs (stems removed)
- 4 slices prosciutto (or Jambon de Bayonne)
- 2 Tbsp. duck fat
- salt
- freshly ground black pepper
- 1/2 cup chicken stock
- 3 Tbsp. butter
- 1 bunch baby turnips (washed, trimmed, peeled and quartered)
- 1 bunch red radishes
- 1 sprig fresh thyme
- 1 clove garlic (smashed)
- 1 Tbsp. olive oil
- 1 fig (diced)
- 3 oz. duck (and Veal Demi-Glace)
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