bprescot
Founding Member
I'm trying to ascertain whether it is necessary/recommended to devein a lobe of foie gras prior to roasting it whole. The internet appears to be conflicted on the matter, with some sites indicating it's not necessary, others indicating it is, and still others stating that it need only be done for the main veins.
Anybody have any experience/advice? If the recommendation is to devein, any resources out there that explain the process? I've done it only once, but it involved essentially destroying the lobe's form and integrity, reducing the foie to paste. Perhaps I was just shown a bad method...
I've got two, 2lb lobes, however, from Hudson valley and would greatly appreciate some advice before I potentially ruin a couple hundred dollars worth of beautiful product.
Anybody have any experience/advice? If the recommendation is to devein, any resources out there that explain the process? I've done it only once, but it involved essentially destroying the lobe's form and integrity, reducing the foie to paste. Perhaps I was just shown a bad method...
I've got two, 2lb lobes, however, from Hudson valley and would greatly appreciate some advice before I potentially ruin a couple hundred dollars worth of beautiful product.