Deveining Foie Gras - Our recipe with photos
A foolproof technique for the perfect foie gras! Follow Eric Léautey's method for deveining lobes of foie gras and serve the perfect terrine.
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Cooking tools:
- Cutting board
- Sole fillet knife
- Kitchen torch
- Peeler
- Mixing bowl
- Ice cube tray
- Kitchen scale
- Measuring cup
- Paper towel
- Plate
- Airtight container
- Refrigerator
Ingredients
- 1 fresh duck foie gras, 400 to 600g maximum
- or 1 goose foie gras, 800g to 1kg maximum
- Ice cubes
- Coarse salt
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