Some time ago I made the Crab Biscuit recipe and had problems with the foie gras in that it almost completely disintegrated during cooking. The liver came from my freezer, so I figured the freezing process messed it up and using fresh foie would solve the problem. However, I’m making foie gras again and the same thing happened. All I did was shape the liver with clingfilm to give it an uniform look, cut it up in 100 gram portions and cooked it at 60°C as specified in the book. What could cause the foie gras to break down? A reason could be applying full pressure in the vacuum machine. The liver is compressed, crushing the cell structure. Other thoughts what could be the cause?