Foie gras pate

How can the chicken liver pate recipe be adapted for foie gras? Several recipes seem to suggest to cook sous vide for 40 minutes at 55-56 degree C.

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lfmichaud

The Foie Gras Ganache is my fail safe recipe for that!

fitzek2000

Hm. I have had the same problem but got a bit farther with an answer. Use foie gras ganache recepi, substitute the cream with pure foies Gras liver as well. This would come very close to the well Known strasburg type by taste. Now You can decide to go for a roll, in a glass, or in a bag and After that mix and Fill up. I would sugest, to prepare a classic Hard white portwine Gelatine as well. Use 200 g White port, 1,8 g Agar, 50g 60% syrup (100 g water + 60 g sugar boil together pre work fill in flat glass, cool Cut cubes or whatever u like) eat like a french. Well toasted sour dow bread, butter, foie gras, portwine gelatine cubes on top. Nothing else. Done

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