Dis Pater

I use the following recipe from Ducasse to make foie gras confit. http://www.foodrepublic.com/2014/12/09/how-to-make-foie-gras-confit-like-the-man-alain-ducasse The poached foie gras (not deveined) is shaped into a cylinder with plastic wrap and is completely covered with duck fat in a terrine mold. I will take it out in three weeks. I created several holes on the plastic wrap with a needle but now am a bit worried whether I managed to get all the air bubbles out before the foie gras was submerged in duck fat. What might be the worst case scenario here? Can the trapped air render the entire thing inedible three weeks later?

Pierre Herme's macaron recipe suggests Sevarome brand for essence. Is there any site I can purchase it online or any place in NYC area I should go to?

Thank you for all the answers so far! I would like to mention that, according to the recipe, jasmine water extract is added after the rest of the mixture reaches the boiling point and is removed from heat. Then, the whole thing is cooled over an ice bath. I don't know if adding the extract to high temperature mixture helps lessen its intensity due to evaporation.

I came across a recipe of Jasmine Water Sorbet in 'Uchi: The Cookbook.' The recipe requires 32 oz water, 8 oz sugar, 4 oz glucose syrup, 2 oz sorbet stabilizer, and 6 oz jasmine water extract. My main concern before attempting the recipe is will the jasmine extract be too overpowering? The label of my extract says "Add about 0.01 - 0.05% in relation to the weight of the food." However, based on the recipe above, the extract is going to be around 11.5% of the mixture volume. Also, might the high concentration of the jasmine extract be unhealthy? The ingredients of the extract are propylene glycol, water, and jasmine essence.