Foie Gras, Black Truffles and Duck Sausage....WOW!

Whos will be the first to try...never seen an ad admit to difficulties of cooking...

What do you think? Is this a breakfast thing??? or afternoon lunch? Alone with buttered toast or sliced served with buttered noodles?

Could you clarify your post a bit? I have no idea as to what you are referring, and I suspect I am not alone, given the lack of responses.

Thanks.

Sorry. I didnt supply the link!

https://www.dartagnan.com/item.asp?item=PSAFG002

....it'd be an easy and swanky appetizer to pass with cocktails, perhaps with a cold coarse pate and some good cheeses, on slices of a ficelle. To elaborate on the presentation, I bet you could wrap them in phyllo and bake them, too . I just went to a demo at Foodstuffs a couple of weeks ago, and Michael Lachowicz, the personable chef at Le Francais (well, for now, anyway) shared a recipe that consisted of duck confit, foie gras, and mushroom duxelle, mashed together, rolled in buttered phyllo, baked, and sliced. Good eats - and I'm thinkin' that the sausages would work just fine in this preparation. Almost worth buying these to experiment on for the holiday season...

Thanks for the link, and the idea!