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Terrine of Duck Foie Gras
- Serves
12
- Difficulty
Easy
By Kit Chapman
Published 1989
Ingredients
3 1.75 kg 4 lb - salt and
Method
Slice each liver horizontally into three or four pieces. Cover and allow to warm slowly to room temperature. Carefully pick out all the nerves and veins, not forgetting the outer membrane. Season each slice liberally with salt, pepper and nutmeg, then arrange in layers in a
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