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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.
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∙ 16y ago
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