Foie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what you might think of when you hear "home cooking." But with a little bit of patience (and brine ...

This dish uses lap cheung (wind-dried sausage), yuen cheung (liver sausage; it's even better if it's made with goose liver) and lap ngap (salted duck). This is not a dish for dieters or fat-phobes.