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Pate en Croute w foie inlay question


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Hello, working on an en croute.  Have made many, and feel good about the basic ones that I do.   But I wanted to try something different in there this time.   Has anyone done a foie inlay before?  Doesn't have to be perfectly round, in fact id rather it just thick slices through it. 

 

I guess my question is does it need to be cooked before, like a terrine and then sliced and put in ?  Surely its just not laid in raw ?    I feel the fat runoff wold be too much.   Thanks for any advice !!!!

 

Danny

 

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Poach the foie gras ahead of time and chill.  American foie gras is much fattier than the French counterparts and are prone to releasing far too much fat.

Buy "B" lobes as they are smaller, and slightly cheaper, than the "A" lobes which are absurdly massive and look like what I imagine David Crosby's liver to be.

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