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Fresh foie gras is generally sold in individual vacuum-sealed packages. If the foie gras is frozen, defrost it overnight in the refrigerator. An hour before the liver is to be cleaned, remove it from the refrigerator and bring it to room temperature. When chilled, the liver is very stiff. As it warms up, it becomes more flexible.
The liver is cleaned in one of two methods depending on how it will be cooked. If the recipe uses a low heat method of cooking, such as for a terrine, the blood vessels and bile ducts are removed and the liver is ready to use. For high heat cooking methods, the liver is soaked first.
To prepare the foie gras for low heat cooking, gently separate the two lobes of the liver. The large lobe will be approximately twice the weight of the smaller lobe. The major vessels and ducts on each lobe should be visible at the point where the two lobes were joined. While gently pulling on each vein or duct, follow its course through the liver using a small knife. As the vessel branches, follow the branches to remove as many as possible. The trick here is to remove all the vessels without damaging the liver too much. Sometimes a small pair of pliers helps in removing the vessels. Your hands will become slick with the fat that melts from contact with them. Also remove any discoloration on the surface of the liver. The liver is now ready for use. If not being used immediately, tightly wrap the liver in plastic wrap and store in a refrigerator.
To prepare the foie gras for high heat cooking, gently separate the liver into its two lobes. Trim a small amount of the distal edges of the lobes to expose a row of very fine blood vessels. In a basin large enough to hold the liver, add salt at a rate of 150 grams per liter (5 ounces per quart) to cold water. Dissolve the salt completely and add liver. Cover with a plate to hold the liver below the surface. Let the liver soak for 1 hour. Remove the liver and drain on absorbent paper. Clean the liver of its major vessels and ducts as described above. When done, wrap the lobes tightly, reshaping each lobe into a cylindrical shape, in plastic wrap. Refrigerate until needed. I usually do not cut the foie gras into medallions until it is firmed-up by refrigeration. When I cut the liver, I leave the plastic wrap in place and remove it only just before I put the medallions in the hot pan. |
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©2000 Peter Hertzmann, Inc. All rights reserved. |
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