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Understanding Foie Gras

Temperature is key to cooking this delicate and luxurious ingredient

Fine Cooking Issue 06
Photos: Martha Holmberg & Wayne Nish; Illustration: Rosalie Vaccaro
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Foie gras is expensive and has a reputation for being tricky to prepare—a daunting combination for any cook. Wayne Nish, who prepared it every day for a year, says it isn’t difficult to work with as long as you understand a few simple principles. He breaks the news to those who are unfamiliar with it on where it comes from, then explains how to find it. He discusses the texture, handling, and deveining, then shares strategies for preparing it either as a hot appetizer or a cold terrine.


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