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Ingredients for 1 fresh foie gras:
1 kg of fresh foie gras
20 g salt
2 g white pepper
30 ml wine or alcohol
2 g sugar
0.5 g nutmeg
0.5 g paprika
Method for Seasoning foies gras:
Prepare the foie gras first.
Then weight precisely all ingredients, Mix the salt, pepper, sugar (optional), nutmeg and paprika.
Sprinkle the foies gras with this mix. Add alcohol or wine and mix with the seasoning, keeping the livers intact. Cover and marinate in the fridge for 24 hours.
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Dégorger (meat or fish)
French term meaning to soak meat, poultry or fish in cold water or milk to eliminate impurities and blood.