Chicken Terrine with Chicken Heart and Arugula salad
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Chicken Terrine with Chicken Heart and Arugula salad
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Duck Breast with Duck Skin Creamed Chard, Chestnut-Duck Confit Crepe, and Balsamic Candied Chestnuts
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Duck Breast with Duck Skin Creamed Chard, Chestnut-Duck Confit Crepe, and Balsamic Candied Chestnuts
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Pig's Foot Frisee, Sixty Minute Egg, and Shaved Foie Gras
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Pig's Foot Frisee, Sixty Minute Egg, and Shaved Foie Gras
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Foie Gras Profiteroles with Caramel Sauce and Sea Salt
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Chef Gabriel Rucker
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Chef Gabriel Rucker of Le Pigeon - Portland, OR
Photo: Antoinette Bruno | April 2010
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