Foie gras — the fattened liver of duck or goose — requires both specific preparation technique and precise temperature control. Robuchon's approach to foie gras encompasses three preparations: terrine de foie gras (cold), sauté de foie gras (hot), and escalope de foie gras (quickly seared).
**Terrine de foie gras:** - Raw foie gras deveined (the central vein removed through gentle manipulation), seasoned with salt, pepper, and Sauternes (or Armagnac), pressed into a terrine, and cooked in a water bath at 150°C until the core reaches 46–50°C — the fat begins to melt at this temperature; above 50°C, excessive fat loss occurs. - Pressed cold overnight. **Sautéed foie gras:** - Port-thick slices (1.5–2cm) seared in a very hot, dry pan — the foie gras contains so much fat that no additional fat is needed. - 45 seconds per side maximum — the surface should have a deep brown crust; the interior barely warm. - The foie gras dramatically loses volume as its fat renders — undersized slices disappear.
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