Foie gras terrine - made sous vide

Recipe: www.kvalifood.c...
Foie gras terrine or as the French are saying "Terrine de foie gras" is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.
So I find that this is the perfect recipe to make using sous vide.
Rearding animal welfare I recommend this article: www.seriouseats...

[@Kvalifood]

A small comment in regard to the animal welfare issue of foie gras. I buy mine frozen at a local farm in France where the animals are free range and suffer far less abuse than other farmed animals we eat.

[@CarolCullinane]

Thank you for sharing. I'm still trying to decide which way to cook foie gras for the first time.

[@jaydstein]

Yay, more videos! I love your bread recipes! :P

[@zozojones4918]

what does the alcohol do to the liver?

[@Kvalifood]

As the liver is very fatty, the alcohol counteracts that. So it is for flavor not consistency.

[@jacklamotta0015]

👍👍👍

[@yann-soukaudet7675]

Such an insult for the french cuisine, so many wrong technique that are shown here...

[@SandyzSerious]

I lost my appetite.