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Auto-sync from Obsidian vault - 2025-12-18 15:21:53
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‎content/Recipes/Foie Gras Sous Vide.md‎

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2. Place the little weight on top (if you have one, my first try I did not have one and it was not an issue)
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3. Place the terrine into a large heat-seal bag (make one if necessary) and sous-vide
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8. Alternative 2 (preferred)
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1. Place a large sheet of plastic shrink wrap on your workspace
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2. Lay the
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9. If you have time, place the terrine for a night into the fridge
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1. Place a large sheet of plastic wrap (cling wrap) on your workspace
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2. Lay the lobes on the plastic warp, skin side against the plastic, and roll it into a tight cylinder, twist the ends like a candy wrapper
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9. Preferably, place the terrine for a night into the fridge (optional)
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10. Get your water bath up to temperature (59 C)
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11. Cook the terrine for 1 hour
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12. Take the terrine out, let it cool just a tad then place into into an ice bath to get it ready for your fridge.
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13. Store in the fridge for a night.
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At this stage it will freeze very well, I usually slice it and freeze some for later in the year.
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Notes:
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Note: This is my first, I did not have the proper terrine; the link I provided above will give you something a tad more compact.
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### Quick View
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| Sous-Vide | |
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| -------------------------- | ---------------------------------------------- |
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| Serve | 1 |
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| Preparation Time | 30 mn |
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| Cooking Time (sous-vide) | 60 mn |
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| Cooking Time (traditional) | |
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| Temperature | 59 °C |
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| Authors | [Pascal Crausaz](mailto:pascal@askpascal.com) |
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| Special | [Heat-Seal Storage bag](http://www.amazon.com/gp/product/B001T6LT0O/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1) <br>[Vacuum Sealer](http://www.amazon.com/gp/product/B0044XDA3S/ref=oh_details_o02_s00_i02?ie=UTF8&psc=1) <br>[Circulator](https://www.cuisinetechnology.com/sousvide-professional-comparison.php)<br><br>[Terrine](http://www.lecreuset.com/heritage-pate-terrine-with-press) |
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| Sous-Vide | |
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| -------------------------- | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |
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| Serve | 1 |
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| Preparation Time | 30 mn |
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| Cooking Time (sous-vide) | 60 mn |
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| Cooking Time (traditional) | |
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| Temperature | 59 °C |
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| Authors | [Pascal Crausaz](mailto:pascal@askpascal.com) |
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| Special | [Heat-Seal Storage bag](http://www.amazon.com/gp/product/B001T6LT0O/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1) <br>[Vacuum Sealer](http://www.amazon.com/gp/product/B0044XDA3S/ref=oh_details_o02_s00_i02?ie=UTF8&psc=1) <br>[Circulator](https://www.cuisinetechnology.com/sousvide-professional-comparison.php)<br><br>[Terrine](http://www.lecreuset.com/heritage-pate-terrine-with-press) or |
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![[foie-gras2022-12-18_13-55-26.png|200]]
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