Foie gras - recipe

Foie gras - recipe

Delicious dish of foie gras comes from Egypt, as far back as 4000 years ago, the Egyptians forced cunning overfed ducks and geese figs to regale after soft and tender liver obese birds. Since then, the custom overfeed poultry for expensive delicacy, the most global manufacturer which is always France.

Cooking foie gras is much easier than to get. Fresh goose liver can be eaten even in raw form, but about pts, terrines or simple frying is not even mentioned. Some dishes of foie gras, we will discuss in this article.

Cooking fried foie gras

Most often sliced goose liver fried with the addition of a minimum of seasoning in order to fully enjoy the fresh taste of food.

Ingredients:

  • Fresh foie gras - 100 g;
  • lettuce - 2 pcs .;
  • salt and pepper - to taste.

preparation

Before you cook foie gras, goose liver is divided into shares and carefully cleaned of veins and films. The product is then cut into cubes of 2-3 cm thick, seasoned and roasted on both sides in vegetable oil for 1 minute. Properly cooked foie gras has a whitish surface, which is on the gradient becomes darker and slightly deep fried slices of the core. Savor fresh foie gras a bit of sugar with lettuce or other refreshing neutral taste greens.

Terrine of foie gras - recipe

Ingredients:

  • goose fat - 90 g;
  • foie gras - 500 g;
  • shallots - 2 pcs .;
  • Provence herbs - a pinch;
  • salt and pepper - to taste.

preparation

Goose fat fry chopped shallots until transparent, then add the goose liver, keep the dish in a pan for 2 minutes. At least next season with pt Provencal herbs, salt and pepper.

Goose liver with onions put in a blender and grind until smooth. Ready pie served on a well-fried toast.

Terrine of foie gras with walnuts

Ingredients:

  • liver foie gras - 1 pc .;
  • date - 3 pcs .;
  • pistachios - 8 pcs .;
  • almonds - 8 pcs .;
  • hazelnuts - 8 pcs .;
  • Brandy - 50 g;
  • salt - to taste.
Foie gras - recipe

preparation

Dates and nuts are crushed and pour the brandy, cover with foil and then put in the refrigerator.

Goose liver centimeter cut into slices and laid in a form covering its bedplate and side walls. The indentations are laying walnut weight: Peach and close the last layer of the liver. Cover with a lid shape and bake the dish at 60 degrees 30 minutes. With the finished dishes merge the fat, cover with foil and put the shape bends. Thus terrine must stand in the refrigerator for 2 hours, and only then it can be fed. Bon Appetit!


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