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I have a confession to make. I’ve never been fond of the foie gras served in Chinese restaurants.
Many of them serve it together with suckling pig, and many use a liver terrine instead of a whole piece of foie gras.
That never works because the terrine is too heavy, and just weighs down the dish which already has the oily pork crackling in it.
And even in cases where the chef serves a pan-fried piece of liver, it is often sliced so thinly that it gets overcooked.
But Majestic Restaurant’s chef Yong Bing Ngen knows how to handle his foie gras. You get just a small piece on your plate but it is fried so delicately that it is melt-in-the-mouth smooth.
Its aroma goes perfectly with the piece of Peking duck sharing space on the plate.
The duck skin, meanwhile, is super crispy and tastes excellent with the sweet sauce drizzled over it.