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Make French chef Alain Ducasse's foie gras butter recipe for a luxurious treat.

Master French chef Alain Ducasse has a new cookbook out, filled with the techniques he uses at his world-famous restaurants to make his signature dishes. This foie gras butter recipe requires a little specialized instruction but is well worth the effort. If you think foie gras has enough fat without the butter, you’re missing the point of this luxurious, silky spread entirely. Grab a piece of toasted baguette and prepare to savor the treat of a lifetime. 

Tips from our chefs: The perfect thickener. Foie gras is expensive, so you can make use of the parts surrounding the veins of the raw liver you have deveined to make foie gras butter. Foie gras butter can also be used to thicken a jus or gravy.

Deveining raw foie gras: The term used here is deveining, and not nerve removal, because the veins that carry blood to the liver have to be removed. For this somewhat delicate process, the foie gras should be at room temperature; take it out of the refrigerator about 90 minutes beforehand. Wear gloves, and spread a large sheet of parchment (baking) paper over the work surface. This is more hygienic and convenient for cooking. The paper will also let you collect the seasoning and any of the foie gras that falls off. It should take about 15 minutes to devein a foie gras.

Reprinted with permission from Cooking School