I am in the process of making a ballotine of foie gras.
The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Sauternes / salt / pepper for the last 24 hours. Should I chop the Foie Gras, or leave it in larger pieces when I make my ballotines? To make the ballotines I will wrap in cling film, pierce air pockets etc. and then simmer in water at around 80C for 10 mins before refrigerating overnight for consumption tomorrow.