foie gras

If you want something edible its best to learn to devein it.  In brief the process is:

1. Pull apart the big and small lobes.  On one end they will stick together be attached and crumble a bit, we'll call this the top.

2. Starting at the top of the small lobe, follow the vein down and pull it through the middle of the lobe.  The small love is easier.

3. Do the same with the large lobe.  The large love has an upside down "Y" shaped vein that makes it a bit tougher.

4. Remove and red or green spots by cutting them away with a knife.

When deveining you can use a knife but I really think its much easier to just use my hands.  Take your time and you'll still have something usable when you are finished.

If you are still looking for ways to prepare it nothing beats lightly torched fois on a warm crouton with berry compote, sort of a new age PB&J.

Foie gras mi-cuit is the best for me (half-cooked)

500 g of raw foie gras
5 g of sugar
8 g of salt
1 g pepper

Take out of the fridge 2 hours before deveining. Devein as per benway's instructions.

Season with the above ingredients, wrap in cling film and place in the fridge for 12hours minimum (24hrs is better)

To cook, pack as tighly as possible into a jar or cake mold (a container that leaves as little space as possible) and pack down. Place in a bain-marie at 80°C for 30min or in an over at 100°C (not fan assisted) for 30min.

Great with sweet fresh figs or grapes on toasted bread with a sweet white wine such as a white bergerac or a Sauternes.

Feeling hungry now.