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		<title><![CDATA[Chef Damien Le Bihan: Pan seared foie gras, fig confit, pain d’épices and porto reduction]]></title>
		<link>https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 25 Feb 2015 03:25:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Chefs' recipes]]></category>
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		<description><![CDATA[Chef Damien Le Bihan, in collaboration with Carré Pain d’Epices, is showcasing a French classic dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; For the fig confit: cook sugar to caramelized,&#160;add red wine, cinnamon, star anise, pepper, fig. Reduce for&#160;10 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; For the porto reduction: sautee carrot, onion, &#160;add porto wine to reduce half, add chicken jus.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; For the pan seared &#60;em&#62;foie gras&#60;/em&#62; : score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Then place on the plate&#160;with slightly toasted &#60;a title=&#34;Pain d&#8217;&#233;pices: All you need to know about this scrumptious treat&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-n&#8230;umptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;pain d&#8217;&#233;pices&#60;/em&#62; &#60;/a&#62;sliced in triangle.&#160;&#60;!-- #post-1586 --&#62;&#60;!-- #left  --&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Damien Le Bihan is the executive chef of &#60;a title=&#34;Deliciae Hospitality Management&#34; href=&#34;http://deliciae.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;D&#233;liciae Hospitality Management&#60;/a&#62;.&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Carr&#233; Pain d&#8217;Epices&#60;/em&#62;&#60;/p&#62; &#60;div id=&#34;sidebar&#34; class=&#34;portfolio-sidebar&#34;&#62;&#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-damien-le-bihan-pan-seared-foie-gras-fig-confit-pain-d-epices-porto-reduction-7799.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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