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Preparing Foie Gras

by GourmetFoodStore.com

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.


  • 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.
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