6 ounces bacon, chopped
2 cups chopped yellow onions
1 pound navy white beans
10 cups beef stock
6 ounces foie gras, cleaned and small diced
1/4 cup chopped green onions
4 bone-in rib-eye steaks (about 18 to 20 ounces each)
Freshly ground black pepper
1 cup chopped celery
1 cup fresh tomatoes, peeled, seeded and chopped
2 tablespoons chopped garlic
2 ham hocks, about 4 to 6 ounces each
1/2 pound duck confit, shredded, store bought or homemade, recipe follows
Drizzle of olive oil
1/2 cup Creole Mustard
2 cups fine dried bread crumbs
Essence, recipe follows
2 tablespoons olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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