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Home-made terrine of foie gras: Stage 14

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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" ":

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