Serving Foie Gras: En Terrine & En Escalope

En terrine — Defrost 24 hours refrigerated, separate the two lobes and devein. Season with 12 g salt and 3 g pepper per kilo. Cook in a bain-marie at 90 °C for 50 minutes; cool for two hours, then rest 24 hours refrigerated before serving.

En escalope — Slice into escalopes of two centimetres. Sear in a hot pan over low heat, two to three minutes per side. Season at the very end of cooking, and serve at once.

Both methods reward restraint. The quality of a premier choix liver is best honoured by a light hand: precise seasoning, controlled heat, and respect for the natural texture of the foie gras.