Before starting this Slow-cooked Foie Gras recipe, make sure you have organised all the necessary ingredients. Combine the salt, pepper, sugar and spices (nutmeg, Espelette pepper...), if you are using any. Place a sheet of cling film on your kitchen workbench, then place the foie gras on top. Cut the lobe in half and devein it, following Eric Léautey's deveining technique. ...