Duck foie gras
there is the traditional way to prepare it (foie gras marinated with sauterne wine or port wine )
Myself I marinated with my walnut wine or pineau des charentes for 24 hours add little bit of salt press the pieces of liver in terrine and cooked it in bain marie at the temperature of 225F or 110c for 30 minutes cover
So delicious to enjoy with a sweet white wine a fortified wine a fruit wine and a champagne with warm toast a great upscale apero for special time !
Happy Apero !
From the Apero Specialist !
Cheers sante !
40 years experience in the food industry start my carrier in France from bakery /pastry shop /michelin restaurant /hotels /palaces /teaching /meat processing /managing retail /granville island charcuterie expert /apero specialist

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