Home-made terrine of foie gras (Slideshow version)
Stage 14/28 :
Cooking
It must be recognized, cooking is THE difficulty of preparing the liver, it must reach a certain temperature at heart, 158°F (70°C) for example, and this temperature must be reached gently, otherwise the liver melts and loses all its fat.I suggest 2 cooking methods, the classic bain-marie terrine cooking, called "De Françoise", and especially cooking called "flat" ":