5:46

Mousse of Duck Liver from Chef Max Schacher

7:57

Elevate Your Liver Pate | Mastering The Techniques of Fine Cooking

8:05

Chicken Liver Parfait - Silky Smooth Pâté Recipe

8:13

Tournedos Rossini – Bruno Albouze

10:24

Fine Dining Cold Starter: Foie Gras Parfait & Focaccia

6:21

Chicken Liver Creme Brulee by Chef Rob - Beyond the Check

5:07

Chicken Terrine – Bruno Albouze

9:56

It's not expensive foie gras: Our recipe is better, and it's animal-free.