Choose the best
Look for a delicate rosy colour, with slight touches of beige. Connoisseurs reckon that foie gras from Gascony is the best. Whole (entier) foie gras is the most expensive of all the preparations.
Prepare it
Before you do anything with a whole, raw foie gras, you'll need to remove the nerves and veins. First, chill the foie gras well, as this will firm it up, making it easier to handle. Then pick off the outer membrane before slicing horizontally into three - it may help to run your knife under warm water first, wiping it dry before cutting. Allow the liver to return to room temperature then, using your fingertips or a cocktail stick, pick out the nerves and veins, and discard.
Store it
Fresh foie gras should be stored in the fridge in its original vacuum-sealed packaging, until use. Unopened, it will last for up to 3 weeks. Once opened, it should be used in 2 days. Foie gras paté, and other fully cooked products, can last for a couple of years unopened - check the label for instructions. Micuit foie gras should be refrigerated until used.
Cook it
Add chopped raw foie gras to minced beef for a deluxe, very juicy burger. Cut into thin medallions and pan fry (1 minute each side). Bake in a terrine (20 minutes).