Recipe: http://www.kvalifood.com/page/foie-gr...
Foie gras terrine or as the French are saying "Terrine de foie gras" is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.

So I find that this is the perfect recipe to make using sous vide.

Rearding animal welfare I recommend this article: http://www.seriouseats.com/2010/12/th...