Foie gras ballotine: Stage 9
If your liver is already seasoned, skip step 13.
You only need a few dashes, otherwise the taste of the spirits will overpower that of the liver, which would be a shame.
Note: Prefer white spirits to reds, such as white Porto, as reds tend to turn the liver gray when cooked.
Seasoning:
Start with the spirits, basting the liver with a few dashes of Armagnac and Port.You only need a few dashes, otherwise the taste of the spirits will overpower that of the liver, which would be a shame.
Note: Prefer white spirits to reds, such as white Porto, as reds tend to turn the liver gray when cooked.