Anybody who's had fois gras knows that chicken and duck liver, though delicious, are nowhere close to the same... and that's not only asamatter of quality, it'samatter of makeup. Maybe if you took 25% liver and 75% duck fat or schmaltz, you'd be able to makearough…Â
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andys20 commented on 9 Really Close Equivalents Of Super Expensive Foods
12/28/2012
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