Seared Red-leg Partridge with Ravioli of Foie Gras, Truffled Grits, and Sweetbreads in Truffle Jus Subscribe or log in to read the rest of this content. Add to Favourites Recipes You may also like View Recipe Rack of Lamb 4 View Recipe Chocolate Mousse Cheesecake 4 View Recipe Vegetable Salad with Couscous Post navigation ← Grilled Duck Breast with Wild Rice and Tasso DressingBenne Seed Shrimp and Crab Cakes with Cilantro-Peanut Sauce →
