I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit for Christmas this year, using a similar process to this article: http://www.eater.com/2014...
I'd like to use bought chicken or duck liver pâté (from a quality butcher's) to make things easier, but the recipe process entails freezing the pâté in molds, then defrosting before serving. Would this be safe, as opposed to using freshly made pâté?
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