Technical Stages :

• Prepare the liver(s) (liver preparation). Put a wet sheet of baking paper on a piece of cloth.
• Put a cylindrical foie gras in the center, seasoned and marinated.
• Roll the baking paper and squeeze the ends, roll the cloth and squeeze the ends again, tie up.
• COOKING :
• 1- In goose fat, start cold and bring to a boiling point. Keep cooking for 20 minutes, then stop or let it cool in its fat.
• or
• 2- In cooking broth, starting cold, bring to 70°C or 158°F and keep cooking for 20 minutes. Stop or let cool in the broth.