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Why soak duck livers in milk?In: Food and Cooking |
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To get the blood out
Soaking duck livers, or foie gras, in milk (some use port, or even water) is said to remove the blood from inside. Equally as important, though, is to devein the liver as the veins contain the majority of the blood and will impact negatively on the flavor. Some chefs or gourmet factories actually change the milk a number of times during the night for best results.
First answer by Jayrusalem. Last edit by Jayrusalem. Contributor trust: 609 [recommend contributor]. Question popularity: 17 [recommend question]
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What is de foie fras? Why should you prepare foie gras by soaking it in milk?
