Foie gras

Before starting, organise the necessary ingredients. I recommend choosing a foie gras between 400 and 600 grams. A really big liver is often a sign of poor quality and a speedy feeding process.
You can also use goose liver which should weigh between 800g and 1kg for best quality. I find duck liver has more character but that's totally up to you.
Foie gras should be at room temperature (16 or 17°C) for this deveining technique. You won't be able to remove veins from a cold liver.
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