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The raw liver is deveined, seasoned (often with salt, pepper, and a sweet wine like Sauternes), and packed into a mold to be cooked slowly at a low temperature in a water bath.

Foie gras is prepared in several classic styles depending on whether the liver is served hot or cold: fuagra recept vikipedija

Foie gras (French for "fatty liver") is a luxury food product made from the liver of a duck or goose that has been specially fattened, typically through a process known as gavage (force-feeding). It is a cornerstone of French gastronomy, prized for its rich, buttery, and delicate flavor. The raw liver is deveined, seasoned (often with

Cooked foie gras is pureed with butter, cream, or brandy to create a smooth, spreadable texture often served on toast or crackers. Classic Flavor Pairings Cooked foie gras is pureed with butter, cream,