Foie gras is a luxurious and delicate product that may seem intimidating at first. With some culinary knowledge and technique, you can prepare and serve your own raw foie gras at home. A perfect way to impress your guests.
How to choose raw foie gras
Select a high-quality raw foie gras from a trusted producer who is transparent about farming and production methods.
Duck foie gras is generally preferred over goose foie gras for its richer flavor and lower fat content. Always choose fresh rather than frozen foie gras. A 500g foie gras serves 6–8 people.
How to prepare raw foie gras
Deveining
Remove veins and blood vessels using a knife or scissors. This step prevents bitterness and ensures smooth texture.
Seasoning
Season with salt and pepper in moderation. Salt acts as both seasoning and natural preservative.
Wrapping and resting
Wrap tightly in plastic wrap or parchment paper and refrigerate for 24 hours. Remove from the fridge 30 minutes before serving.
How to present raw foie gras
- Slice evenly (about 1 cm thick) using a sharp knife or foie gras slicer.
- Arrange slices attractively on a serving plate.
- Serve with toast, fig jam, or dried and fresh fruits.
How to slice fresh foie gras
Remove foie gras from the fridge shortly before slicing. Use a warm knife and wipe between cuts for clean slices.
Follow these tips to impress your guests. Discover our selection of premium foie gras at Maison Ramajo.