How do you choose your foie gras ?
Choose a foie gras which has a uniform, creamy pink colour. Its texture should be firm to the touch.
De-veining your foie gras
- Separate the two halves of the foie gras.
- With the point of a knife free the vein found at the base and pull gently to remove as much as possible. Repeat for the smaller half of the liver.
- Do not try to remove all the smaller blood vessels as to do so will leave the foie gras shredded, reduced in size and likely to loose all the fat during cooking.
- Tip
- You may leave the foie gras to rest for between 1 to 3 hours in iced water. This is not strictly necessary but will help any remaining vessels to be re-absorbed back into the liver.
