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Cooking Foie Gras

by GourmetFoodStore.com
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Quick Cooking at High Heat: Grilling, Sautéing or Braising.

  • Arrange medallions on parchment paper before sautéing.
  • Pre-heat the pan before sautéing for best results.
  • Cook quickly to preserve the texture of the foie gras (if overcooked, foie gras tends to get too soft and dissolve like butter). Depending on the thickness of your slices, one-two minutes on either side should be all it takes.

Slow Cooking at Low Heat: Terrines

  • Clean more carefully than you would for high heat.
  • Keep lobes fully intact.



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