Ingredients

4 medallions of uncooked foie gras

4 toasted rounds of brioche

1 lb of pitted cherries

3 tbsp balsamic vinegar

3 tbsp sugar

3/4 cup red wine

1/4 cup shallots, minced

1 cinnamon stick

1 cup chicken broth

1 tbsp cornstarch mixed with 1 tbsp water

2 tsp lime juice

Salt and pepper

Description

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