Duck Foie Gras Terrine
Make sure you use a generous amount of kitchen towel to soak up the excess fat while searing this will help it achieve a good colour. Once the pan is hot add the foie gras and cook until golden on both sides. Parfait With 70 Duck Foie Gras In Terrine 2 2 Lb 1 Kg By Rougie ˌ f w ɑː ˈ ɡ r ɑː french. Duck foie gras terrine . Add eggs and double cream. Our terrine is made of whole foie gras with only salt pepper and sugar to accent the rich flavor. The iconic cassoulet is named for the cassole a clay pot and the word casserole is from the french for sauce pan in which it is assembled and cooked. Read on to learn how foie gras terrine differs from foie gras torchon. French for fat liver is a specialty food product made of the liver of a duck or goose according to french law foie gras is defined as the liver of a duck or goose fattened by gavage in spain and other countries it is occasionally produced using natural feeding. The fuller flavor of the duck liver can overpower the c...