Home-made terrine of foie gras: Stage 19
If, on the other hand, you will be serving the terrine straight from the dish, save the best pieces until last (like in this photo).
This cooking method, inspired by chef Eric Leautey, is very efficient as the centre of the liver gets up to temperature more rapidly when it is in a thin layer. This is the method I use for years.
This cooking method, inspired by chef Eric Leautey, is very efficient as the centre of the liver gets up to temperature more rapidly when it is in a thin layer. This is the method I use for years.