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12
Easy
By Richard Whittington and Martin Webb
Published 1995
The critical thing when cooking foie gras is the temperature. Allow it to rise above 70°C/158°F and the liver will literally melt.
Unusually Quaglino’s cooks the foie gras in a tray on the hob and not in a bain-marie in the oven. You must use a thermometer to check the temperature of the goose fat in which the liver is poached.
Everybody knows how expensive it is, but how to tell whether you are paying for prime foie gras? If it breaks easily, it has an unusually high fat co