Foie gras is a lovely dish to eat. And it's not awfully complicated to prepare. I dread the thought of going old school, meaning counting the seconds as it boils in a pot. So here I used a circulator. Here are some photos that visualize parts of the process.
Eric Girerd #repost
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
taste blog 😉