Home-made terrine of foie gras (Slideshow version)
Stage 22/28 :
Put the dish in the oven and let the liver cook for 50 minutes uncovered, checking regularly with a thermometer that the water temperature is 158 ° F (70 ° C):- If the temperature rises too much add half a glass of cold water
- If it goes down too much increase the temperature of the oven a little and pour a little boiling water in the dish (it is good to have a small pot of water on the fire handy throughout cooking).