Chicken Thighs with Crispy Prosciutto and Foie Gras Pate Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 25, 2008
Awesome idea, skip the foie gras tho.
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Cooking Level: Professional

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Reviewed: Jan. 29, 2009
Great recipe! I did not use foie gras, it is expensive. I used a regular pate, and it was delicious! I would also try with the mock foie gras recipe posted here as well.
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Reviewed: Mar. 24, 2009
Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey, as are most quality ingredients. As for it being "cruel" that is a misconception, easily disproved with a little research. Enjoy!
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Cooking Level: Intermediate

Home Town: Alpine, California, USA
Living In: Oakland, California, USA

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Reviewed: Mar. 29, 2009
Good. But leave out Fois Gras. I'm not sure why my comments keep getting edited out but others' comments are still here... all the same, good recipe.
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Photo by Joc

Cooking Level: Intermediate

Reviewed: Jan. 7, 2015
It was a lot of work, but really tasted good. I used the leftovers in a chili recipe, including the prosciutto and foie gras, which I made a mock foie gras recipe I found on this website. The chili, along with other ingredients turned out great.
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Cooking Level: Expert

Home Town: South Milwaukee, Wisconsin, USA

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