A Chefs Prayer



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  • Rochelle Anglin says:

    Dwl……I definitely don’t know how hard is it for a Foie Gras to become Foie Mousse,care to elaborate on this Jomo!

    • Jomo Morris says:

      Foie Gras which is the enlargened liver of a duck or goose ( most commonly mallard ducks) is esentially fat. It takes a highly skilled shed to work with Foie Gras especially when making a mousse. If done incorrectly or carelessly it can result in a greasy puddle of fat when unmolded.

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