Preparing a Foie Gras Terrine

Credit: Antoine Bootz

Displaying 1 of 6

1. Waiting is part of the art of the terrine: Before beginning to clean and devein whole foie gras, allow chilled foie gras to warm up so that it's tender and manageable (cold liver is brittle, and its veins harder to locate and remove intact). Pull any bits of translucent membrane from the surface, and separate the two lobes, using a knife to sever any connecting veins. Inspect the folds for patches of bitter green bile that could mar the terrine and extract them with a knife.