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
Rate: 1  2  3  4  5
Equipment: Zeiss 30mm f2 Fujinon HD Lens 14x Optical Zoom Hedler C10

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Updated: 15 months ago
Short
Genre: Documentary
Duration: 00:12:30
Definition: This Video is a High Definition (HD) Video
Dimensions: 1280 x 720
Size: 369.82MB

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Lausanne, Vaud,
Switzerland
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