preparing foie gras

Storing and Handling Foie Gras

Learn how to do it like the pros with this easy-to-follow guide to cleaning and de-veining your exquisite foie gras. Note: Recipes that involve braising, poaching, or steaming usually call for a whole lobe, so leave it intact.

Cleaning

• Remove from packaging and rinse. * To be true to French style, soak in milk for a few hours.
• Pat dry with a towel, gently.
• Remove any bile spots with a sharp knife.
• Separate the two lobes, pulling apart very carefully and delicately.
• Discard the outer membrane (optional).

Cutting into Medallions

• Lay lobes on cutting board, round side up.
• Heat a knife with warm water (make sure the knife is very sharp).
• Dry the knife after cutting each slice.
• Start at the narrow end, and cut at an angle.
• Cut half or three-quarter inch thick slices, 2-3 inches across.
• If in doubt, make them thicker rather than thinner. Thinner slices can quickly dissolve into nothingness when sautéing.

Removing Veins

• Thaw the foie gras first, if frozen.
• Separate lobes (see above).
• With the larger lobe, find the most visible vein, cut with a paring knife and follow the trail, pulling the veins out gently.
• Rinse and pat dry again.