- 300g cleaned Fresh foie gras lobe
- 225g salted butter
- rock salt to taste
Foie Gras Butter
Ingredients
Method
Put in pacojet, churn 3 times
Check seasoning
Fill 2 piping bags, squeezing all air out
Keep at 10c/14c for smooth soft texture
Refrigirate after dinner service, then re churn the next day 1 time
Keeps for 5 days
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