Gourmet food foie gras originally from Egypt, because 4000 years ago, the cunning Egyptians forcibly fed ducks and geese with figs, so that after eating a soft and delicate liver fatty feathery. Since then, it has become customary to overfeed poultry for an expensive delicacy, the most global producer of which is invariably France.
It's easier to cook foie gras than to get it. Fresh goose liver can be eaten even in raw form, but we do not even mention pasties, terrines or simple frying. Some dishes from foie gras will be discussed in this article.
Preparation of fried foie gras
Most often slices of goose liver fry with the addition of a minimum of seasonings in order to fully enjoy the pure taste of the dish.
Ingredients:
- fresh foie gras - 100 g;
- leaves of green salad - 2 pieces;
- salt, pepper - to taste.
Preparation
Before preparing foie gras, goose liver is divided into lobes and thoroughly cleaned of films and veins. Then the product is cut with 2-3 cm thick blocks, seasoned and fried on both sides in vegetable oil for 1 minute. Correctly cooked foie gras has a whitish surface, which on the gradient passes into a darker and slightly roasted heart of the slice. Savor fresh foie gras with a snack with lettuce leaves or other refreshing, neutral to taste greens.
Foie gras pate - recipe
Ingredients:
- goose fat - 90 g;
- foie gras - 500 g;
- shallots - 2 pieces;
- Provencal herbs - pinch;
- salt, pepper - to taste.
Preparation
On goose fat fry chopped shallots to transparency, then add goose liver, keep the dish in the frying pan for 2 minutes. Lastly, the next pate is seasoned with Provencal herbs, salt and pepper.
Goose liver with onion is placed in a blender and ground to uniformity. Ready pate is served on well-toasted toast.
Terrine of foie gras with nuts
Ingredients:
- liver foie gras - 1 piece;
- date - 3 pieces;
- pistachios - 8 pcs .;
- almonds - 8 pcs .;
- hazelnut - 8 pcs .;
- cognac - 50 g;
- salt - to taste.
Preparation
Dates and nuts are crushed and poured with cognac, covered with a film, and then put in the refrigerator.
Goose liver is cut into centimetric slices and placed in a mold, covering its bottom and side walls. In the formed groove we lay the nut-and-fig tree mass and close with the last layer of the liver. Cover the form with a lid and bake the dish at 60 degrees 30 minutes. With the ready food we drain the fat, cover the form with a film and put pressure. So the terrine should stand in the refrigerator for about 2 hours and only then it can be served. Bon Appetit!