How To Prepare Foie Gras
Work quickly with cold hands, putting back in the fridge as necessary if it gets too warm.
Demonstrated with Grade A Foie Gras
Use a knife to separate the two lobes.
Use tweezers or needle nose pliers to remove any connective tissue and visible veins where the lobes connected while preserving the shape as much as possible. If you see any green specks (more common on lower grade foie), cut them out.
Leftover bits and pieces of foie can be used for torchon, sauces, or to patch holes left by removing the veins.
Slice thickly if searing, pulling out any veins revealed by slicing. Lightly score the surface of each slice.
Foie Gras Recipes