Deveine foie gras in pictures

This is the time to understand how to deveine a foie gras to prepare your Christmas terrines... Five minutes of hesitation for 30 minutes of happiness at table  !
Feel free to click on the pictures to enlarge and see more clearly...

Domaine de Castelnau - Foie gras cru Label RougeChoose a quality foie, « extra » or «  Red Label  », the freshest possible, ideally weighing between 500 and 600g. (too low a weight can cause a dry foie when tasting, too heavy a weight can bring major melting during cooking).

Take it out of the refrigerator and its packaging, bring it slowly at room temperature to be able to work it easily (10 ° C to 15 ° C).
 
Foie comes in two lobes (big and small), connected by a beam of veins.
To understand how arranged are veins that you will remove, present the face to you, the rounded side on the table, such as in the picture below (photo 1).
Opposite, here is the drawing of different veins to remove (Drawing 1).
 
Domaine de Castelnau - Deveinage du foie Domaine de Castelnau - Deveinage du foie

It will be necessary to proceed in steps, starting with the veins the shallower (in red in Scheme 1), then the deeper (in green in Scheme 1), 4 veins in total.

 
Domaine de Castelnau - Deveinage du foie
 
On the large lobe, starting with the shallowest vein in red  : by means of a round-ended knife, blunt, make a cut on the entire height of the lobe, about 1 cm of depth, following the vein drawn in Figure 1 (see picture 2).
 

Domaine de Castelnau - Deveinage du foie 
 
Run the knife blade under the vein as indicated on picture 2, pinch it between the blade and your thumb and pull towards you to the bottom of the large lobe picture 3). One made  !
 
 

Domaine de Castelnau - Deveinage du foie
 
On this same large lobe, turn to the deepest vein, in green in Figure 1.
 

Use the "kert    " made by the withdrawal of the first vein in order to get the second (photo 4). When you have found it, proceed as described for the first, pulling towards you.
 
Turn to the small lobe, starting with the shallowest vein. Run the knife as shown in photo 5, go under the beam of veins, pinch between the blade and your thumb, pull to the left and then downwards (photo 6).
 
 
 
Domaine de Castelnau - Deveinage du foie Domaine de Castelnau - Deveinage du foie

Last vein, idem, run below (photo 7), pull out a little to the left and then downwards  (photo 8).
 
Domaine de Castelnau - Deveinage du foie Domaine de Castelnau - Deveinage du foie

The foie has, to say the least, lost its integrity ; you may have forgotten a piece of vein, nothing very serious...Your foie has no longer vein and you did it, here is what is essential  !
It's time to move on to the preparation of your semi-cooked foie gras in terrine...

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