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Chef's preparation tips

Foie Gras in all its states

Duck or goose, it's only a matter of taste and preference. Remove the veins of the lobes is a delicate operation which will affect the future quality of your liver fat when cooking, go for a liver deveined. Season it, upstream of its preparation, salt, sugar, alcohol of your choice (Pineau, cognac, whiskey ...), spices (nutmeg, spices ... 4) and why not a few seeds of a vanilla bean !

Foie Gras in all it's states

More info (in pictures...)

Foie Gras in all it's states

Other Tip

Some like it fresh !

Foie Gras in all it's states

Cooking foie gras to the nearest degree scares you ? Do you know that it can be eaten raw ? Lobes Season with salt, sugar, alcohol and spices then store the liver at least 24 hours in the refrigerator before serving.

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