http://www.enjoyfoiegras.com/products/foie-gras.html Foie gras fat or rendered duck fat are wonderful for cooking potatoes, vegetables, meat or fish.

Save foie gras fat after searing, by simply filtering the fat through a coffee filter, or scape foie gras fat from the top of a terrine and save for use later.  Foie gras fat and duck fat are usually interchangeable.  

http://www.enjoyfoiegras.com/products/foie-gras.html Learn about Rougie duck foie gras, a convenient way to always have foie gras on hand. 

Rougie canned foie gras is shelf stable and can last for years in a cool cabinet. This product is great to have on hand.

http://www.enjoyfoiegras.com/products/foie-gras.html Deveining a lobe of fresh foie gras is easy and can be done in less than 5 minutes. 

This video shows you step by step how to separate the two lobes, remove the veins and clean the foie gras. Some people are nervous about working with fresh raw foie gras, but the process of devening foie gras is really very easy.

http://www.enjoyfoiegras.com/products/foie-gras.html How to cure a lobe of duck or goose foie gras in kosher salt.

This is a great way to prepare foie gras, because it is very easy, requires only foie gras and kosher salt, and produces a high yield product (no loss of yield while cooking, because this preparation does not use any heat).

The finished product is similar to a terrine or torchon style product.  You’ll love it!

http://www.enjoyfoiegras.com/products/foie-gras.html Learn the differences between several prepared foie gras products: foie gras terrine, foie gras torchon style, block of foie gras, pate de foie gras, or whole foie gras in a jar.

Emulsified foie gras: Pate de foie gras mousse
Partially emulsified, 30% large pieces of foie gras: Foie gras bloc (foie gras block or block of foie gras)
Whole foie gras prepared (the most premium foie gras products): Terrine, torchon style, whole foie gras in a jar

http://www.enjoyfoiegras.com/products/foie-gras.html Deveining a lobe of fresh foie gras is easy and can be done in less than 5 minutes.

This is the second part of the video that shows you step by step how to separate the two lobes, remove the veins and clean the foie gras. Some people are nervous about working with fresh raw foie gras, but the process of devening foie gras is really very easy.

Once the foie gras is deveined and cleaned, the two lobes can be reassembled, pressed back together, wrapped in plastic wrap, then chilled in the refrigerator.