Merlot is best for making red wine sauce for a dish like this cause it is smooth and fruity. Imagine all the goose liver tucked inside your juicy chicken breast and drenched in a mushroom red wine reduction accompanied by healthy grilled pumpkins. The taste is just heavenly!
Being a fan of this goose liver, I decided to stuff my Cannelloni with Foie Gras. I did a twin pasta – one served original with a drizzle of Balsamic Vinegar and Grated Parmesan Cheese, and the other Baked with Mozzarella Cheese. The result was a satisfying one and I am glad my family had […]
This is a gorgeous dish that’s set to impress. Imagine your meat wrapped in mushrooms, foie gras, and lastly with crispy flaky puff pastry.
I had prepared twenty of these Twin-Egg Henaff French Pates for my students’ big day, using Henaff Chicken Liver Pate with Port Wine as it’s more economical. So if you can’t afford foie gras, this is a great alternative! Get the Recipe: Twin-Egg Henaff French Pate