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Deveining Fresh Foie Gras
A Golden Egg information sheet
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A fresh duck liver somewhat resembles a small, deflated football. It has two lobes, one twice as large as the other; the surgace is smooth and shiny. Before deveining, peel off any patches of translucent membrane that remain on the surface.
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| 2 |
Gently pull apart the two lobes. If they do not separeate entirely, use a knife to sever the veins that hold them together. Inspect the area inside the folds. If any green bile spots appear, remove them with a knife. This is very important. If the bile remains it will give a bitter taste to the liver.
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There are two sets of veins in a liver, one in each lobe. Find the thick, deep vein that runs through the center of the large lobe by gently digging into the liver with your fingertips. Do not dig in too deeply or you might break the liver. When you locate the large vein, carefully pull it out as you follow it with your fingers. It will have several branches that you should remove also.
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The smaller lobe has a similar vein. Repeat the process to remove this. The liver is now ready for cooking.
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| Recipes: |
Sautéed Foie Gras with Spinach
Classic Terrine of Foie Gras
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