How to devein a lobe foie gras (duck)
Video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras, the process of devening foie gras is really very easy
How to cook a terrine of foie gras
In Gascony, foie gras is often cooked in a porcelain terrine in a water bath, then served in its terrine along with a serving spoon and a small bowl of hot water. Each person dips his spoon in the water to heat it so it will cut neatly through the liver. He then scoops out a portion and smears it on a slab of grilled coarse French bread.
A more elegant presentation is to slice the foie gras, then arrange the slices on a porcelain plate surrounded with chopped aspic and lightly toasted brioche. The foie gras can also be served with a variety of greens, flavored with a vinaigrette made with verjus and walnut oil.
The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.
- 2 fresh Artisan duck foie gras, about 1½ pounds each
- 1 tablespoon fine sea salt
- 1½ teaspoons finely ground white pepper
Devein the foie gras see video
then cover and chill for at least 12 hours, turning from time to time.Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or Champagne.
This is a relatively simple recipe, which depends mainly on the quality of the foie gras that you use, so try to find Grade A wherever possible.
if you wish you can order it on line