How to Store Foie Gras - CHOW Tip

If Russell Jackson, chef-owner of Lafitte in San Francisco, were stranded on a desert island, he would want just one thing: foie gras. Use this quick, easy method for canning goose liver to ensure you're adequately prepared for the unthinkable. We took care of some technical difficulties with the previous post of this video so that it was displaying in full HD.

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TRANSCRIPT
Foie gras. One of my favorite food items. It is the top of my food pyramid. This is one of the simplest and easiest ways to keep foie gras, in your home, year round. Go out. You grab a lobe of foie. You break the lobe down and you'll see a little vein that runs down the middle. You can just, with a pair of tweezers or even your fingers, go in and pull that vein out. You season it with a little salt and white pepper. Take a potted jar, or a flip top jar, or even a mason jar that you have and you rinse that out with a little Cognac or an Armagnac. Fill the jar tight with the foie gras. You close it up. You wrap it in plastic. Drop it in boiling water for approximately twenty minutes and the foie gras will start to melt. You pull it out and you let it cool to room temperature and then you pop it in the refrigerator. You let it sit for about a week and have at it or, in my case; you can store them up in thousands and thousands and thousands and have them to eat for up to a year.