Hello there, old and new friends!
It must have been seven years since my last post, but here I am again.
I want to make a duck liver terrine/paté (foie gras) from 100% duck liver. I have made this before and I have a good recipe when it comes to preparations, seasoning, method etc, so no problem with that.
My question is about the temperature. I used to run up to 70 C (158 F) internal temperature, which i think is too much since the liver tends to get dry. Some recipes suggest as low as 45 C (113 F), but on the other hand I don't want a "raw" liver taste.
Would 60 C (140 F) be a good compromise? Or 55 (131)? I don't want to take too high risks with bacteria either, since there are more people than I who will be eating it.
Any suggestions?