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I made puff with foie a few years (oh man, more like seven I guess).  It was good but probably not good enough to justify the cost, if I remember.  I made them into vol e vents filled with mushroom.  That likely didn't help.  Too much richness, needed a high contrast element.

Mind you the customers raved, but I suspect that was more "shock and awe" than real appreciation, if you get me.

Now, you got me thinking.  If you used the foie in a sable type crust and used something like tart field berries (maybe seasoned like a Cumberland sauce) you could have a killer starter course...
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