Home-made terrine of foie gras: Stage 3

Pull the veins carefully towards you and remove them, without breaking or cutting, by passing your fingers underneath and following them right to the end.

This is the first tricky stage of the recipe. Your hands will get very greasy (to be expected with a foie gras, you might say), and you should not leave any veins, or as few as possible.

Back to top of page