The decadent sauce is ladled over cheese curd-dotted chips fried in duck fat and topped with 100g of expertly seared goose liver.

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Also stakes in Hungarian paprika and goose liver industries.

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In a sardonic reshuffling of classic sentimental tropes, the story ominously turns on the difficulty of getting a goose-liver dinner in Munich on Christmas Eve.

NEWYORKER: Mr. Arkadin