Where to Buy Entire Foie Gras (for making your own)
- asiansupper Nov 8, 2010 01:49 PM
I have previously used Hudson Valley Foie Gras in the past with good results. However, I read an article a while back in the New Yorker about a Las Vegas food sourcer who uses some company in California and I'm interested if a) anyone knows that company (can't seem to find it on their site) and b) there are other companies that people have tried and liked. Thanks!
My preference is to get the one without veins. Deveining a liver is not all that tricky, but does take some skill. I'd rather make the investment without damaging the product.
If you are comfortable devining the liver, it depends what you want to do with it. Grade A has a higher fat content and fewer veins and is what typically used when making terrine of Foie Gras. If you want to use it in a higher temperature for searing and higher temp preparations, then definitely purchase Grade B with a lower fat content.