500g per pack
How to cook?
To cook your foie gras in a water bath (bain-marie), you will first need to place it in a terrine. Choose the terrine based on the size of your foie gras. Before cooking it, devein the foie gras, then salt and pepper it, and add the alcohol of your choice. Next, place it in a terrine, making sure to press it down between the two lobes, to evacuate any air.
In an oven pre-heated to 100°C, prepare the water bath and insert the terrine. The cooking time is 60 minutes for foie gras weighing 500 to 600 grams. Stick a meat thermometer in it to check the temperature at the center. The ideal temperature is 55°C.
