How to Clean and Devein Foie Gras

When it comes to making foie gras at home, it is important to know how to clean and devein foie gras lobes. Usually, if you are making it at home, you will have to get foie gras in the whole form and know how to break it down. This can be intimidating to do since foie gras is so expensive, but it is actually quite easy, all you need are your hands!

First, how you break down the foie gras depends on how you are going to prepare it. If you are planning on searing foie gras, you do not have to devein it as long as it is grade A foie gras. You can simply slice into pieces and sear. But if you are making mousse or pate, you should follow this method of cleaning foie.

Tips for cleaning and deveining foie gras:

• Make sure the foie gras isn’t fresh out of the fridge, but more room temp. Foie gras is all fat, so it is super hard when cold, which makes it difficult to work with. Make sure you let it sit out on the counter for 10-20 minutes until it is more workable.
• Use your hands, you don’t need to use any tools here to devein foie gras!
• Use a paper towel or towel to help grip the veins to remove, they are pretty slippery.

Check out the full steps below to learn how to clean your foie!

If you are in the states and want to get foie gras shipped to you, Labelle Farms / Bella Bella Gourmet will ship to you and has fantastic grade A foie gras!

Ingredients:

• 1 foie gras liver

Preparation:

STEP 1.

Bring the foie gras to room temperature.

STEP 2.

Separate the left and right lobe of the foie gras with your hands. Remove any large chunks of the inedible fat and discard.

STEP 3.

Work on one lobe at a time. Gently crack open the center where the main vein is located, starting at the top or bottom, pull the vein out with a paper towel. Pull any other small veins out that branch off from that vein. Do the same on the other lobe. Once you get the majority of the large veins, you are done!