" Young Guns II" Quick Draw Foie Gras  Just in case you've never
had it, Foie Gras is another word for duck liver. Whoa, pardner!
It's MUCH better than it sounds! (Does it help that it's made
with whisky?)  You will need:    • 1 whole fresh duck foie gras
(Alias "Duck Liver" 1-1 1/2 lbs.)   • 4 slices smoked bacon   •
1 russet potato, peeled and sliced thinly   • 1 shot whisky
(feel free to substitute sarsaparilla if your gang nick name is
"Peach Fuzz")   • 4 ears of sweet corn freshly cut from the cob
• 2 tbsp. half & half   • 1 tsp. chopped fresh thyme   • 2 tbsp.
butter   • 1 leather cell phone holster for lightning quick
access to agent, personal manager and publicist   1. Hone your
chefs knife to a razor sharpness, season your skillet to a gun
barrel black sheen and get ready to stare culinary death in the
face.  2. Soak the foie gras in a bowl of ice cold, lightly
salted water for 20 minutes.  3. Rinse well, gently pull off any
large pieces of fat, cover and refrigerate.  4. Cook the bacon
until crisp