What's the proper technique to de-vein foie gras?

Question

What's the proper technique to de-vein foie gras?

Answer 1

To Devein

Unwrap the liver and blot it with a paper towel. The liver should be a pale beige; trim off any yellow or green spots. Each liver consists of two lobes, one slightly larger than the other. If there are a few bits of thin, white membrane clinging to the outside, pull them off. Gently pull apart the lobes with your hands, noting that they are connected by a vein through the center of the two lobes. Cut this vein with a knife. Hold one lobe firmly in your hand and with a pair of flat-end tweezers, grasp the end of the vein that was severed. Gently pull with a slow, even motion. In the best case, the gentle pull will cause the rest of that portion of vein hidden inside the liver to pull free. For more extensive deveining, gently probe with the tweezers, a paring knife, or you fingers to find and remove the network of veins. Sometimes a clump of white fat is nestled between the two lobes, attached to a very thin membrane, which should be peeled off with your fingers. Keep the deveined livers cold until you're ready to cook them

Answer 2

Eat up your liver kid.