Francois Xavier
Foie Gras Terrine
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12 minutes to learn how to prepare a foie gras terrine from whole uncooked duck livers. My third video ever - still much to improve.
Shot with Sony EX3 and Letus Ultimate with Nikkor 60mm and Zeiss 35mm f2 Distagon
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Producer:
Francois Xavier
Rating: 0.00
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Tags:
cooking
cuisine
ex3
food
letus ultimate
recipe
Equipment:
Letus Ultimate
Sennheiser HD570
Nikon 60mm f2.8
Zeiss 30mm f2
Fujinon HD Lens 14x Optical Zoom
Hedler C10
Sennheiser MKE2 Gold
Sachtler DV6
Sony PMW-EX3
Adobe Premiere Pro CS3
Asset Information
Updated: 15 months ago
Short
Genre: Documentary
Duration: 00:12:30
Definition:
Dimensions: 1280 x 720
Size: 369.82MB
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Lausanne, Vaud,
Switzerland
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