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Dis Pater

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?

Dis Pater

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 worse case scenario here? Can the trapped air render the entire thing inedible three weeks later?

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