What is foie Gras? PHOTO. How to cook at home

To feast on delicious delicacies, no need to visit expensive restaurants or to travel with the aim to get acquainted with the gastronomy of other countries. One of the famous and delicious delicacies you can prepare at home. So, consider what is foie Gras and how to cook this dish in the comfort of home.

The concept of «foie Gras»

Let’s start with the fact that the dish is foie Gras neuter and originally from France. This is the liver bird (duck or goose) with a fat content of about 40%. Product usually weighs no more than 800 grams. The structure of the liver is quite dense, but very tender and melts. Its color is often pale bright shades of pink or yellow. To receive delicacy producers bred birds, limiting freedom of movement, and to force perekallia, so the product dimensions exceed standard indicators.

what is foie Gras

As connoisseurs of the delicacies of the main producers of liver of birds is France. Here prepare foie Gras according to old and modern recipes of famous chefs. In restaurants, foie Gras is served as ready, and in half-baked form. To cook is to purchase in the supermarket raw or frozen goose liver with a good shelf life.

Recipes foie Gras

Consider a few recipes of cooking foie Gras at home with photos.

The liver of goose with mushrooms

To prepare foie Gras with mushrooms, we need to take:

  • Goose liver – 0,6-0,7 kg.
  • Cow’s milk is 0,6-0,7 L.
  • Mushrooms – 0.2 kg.
  • Minced meat (pork) – 0.5 kg.
  • Fat – 50 grams.
  • Cognac drink of 0.1 L.
  • Muskatnik – 1 PC.
  • Laurel – 1 sheet.
  • Spices.

The liver of goose with mushrooms

How to make foie Gras with the addition of mushrooms will be discussed further. Wash the liver, cleaning it from excess veins. Pickle it in milk and leave for a few hours. Washed and processed mushrooms and crumble small cubes. Get the liver and stuffing it with mushrooms, put in a bowl. Pour the contents of the brandy and leave to marinate for 2 hours. Then spread everything on a baking sheet and round meat on all sides. You can beautifully decorate the dish with slices of thinly sliced bacon. From top to pour the contents of the small remaining number of beverage and put it in the oven. Preparing dishes for 1.5 hours in a water bath. Take out the dish from the oven and allow it to cool. After hiding in a cooler for 24 hours. Snack a unique taste.

Fried liver

For cooking you will need the following ingredients:

  • The liver of a duck or goose – 200 gr.
  • Lettuce– 3 leaves.
  • Spices.
  • Goose fat or vegetable oil.

Fried liver

Before you start cooking, you need to treat the liver and efficiently rinse with water. Next, the product to be cut in small pieces and brush with any spices to taste. Pour into the pan vegetable oil (you can put goose fat) and fry the liver slices on both sides. For readiness sufficient to hold the slices in a pan for 1-2 minutes on each side. The dish is ready! Foie Gras served on a platter with lettuce, sauce or other herbs to taste.

Pate

For cooking you will need the following ingredients:

  • Liver – 500-600 gr.
  • Goose fat – 90 grams.
  • Onion – 1 PC.
  • Spices.

liver pate

Cut the onion in small pieces and fry in goose fat or vegetable oil. Then add washed and treated liver, cut into small pieces and sauté the contents for 2-3 minutes. At the end of the roasting process add the spices to taste and mix well. After the ingredients to cool a bit you need to chop with a blender or grinder. Ready pie can be served with fresh toast or French baguette.

Foie Gras melts

To prepare tender liver need:

  • Goose liver – 400 g.

Tanya foie Gras

Cut the liver in small slices – no more than 1 centimeter. Fry on a dry pan. If that does not work and the liver slightly stick pan can be lubricated with oil or add a minimal amount of fat. Fry on heat for about 2 minutes. The finished dish is roasted brown on the outside and tender filet inside. Served gastronomic masterpiece on a platter with bacon, perhaps with fruit.

Pickled liver

Marinated foie Gras is another unique recipe from top chefs. For cooking you will need the following ingredients:

  • Liver – 500 gr.
  • Alcoholic drink 0.5 l
  • Truffles.
  • Muskatnik.
  • Spices.

Pickled liver

Clean and wash the liver bird with spices to taste and put in a saucepan of such a size that the liver from inside, fit snugly to the edges of the dish. Pour the contents of the pre-selected alcoholic beverage. It can be red or white wine or anything else – the choice is almost unlimited. Add the truffles and walnut nutmeg. It will give a spicy flavor of the finished dish. The liver is marinated during the day, then bake it in the oven in a water bath. An open dish, wrap with foil. The dish is served to the table with fresh toast or French baguette.

Liver with fruits of the vine

For cooking we will need the following ingredients:

  • Liver – 300 gr.
  • Grapes – 100g.
  • Sauce.

Liver with fruits of the vine

Properly processed and wash the goose liver and cut it into large pieces. Put liver in a pan greased with butter and add the grapes. Fry the contents for about 1-2 minutes, stirring occasionally. To the table the dish is served with sauce.

Stuffing foie Gras

For cooking use the following ingredients:

  • Liver – 500-600 gr.
  • Minced meat (beef) – 300 gr.
  • Truffles – 1-2 pieces.
  • Fat or vegetable oil.

Stuffing foie Gras

First quality treated liver of a goose from veins and washed with water. Then stuff the liver with minced meat and add the truffles. Roast stuffed goose liver with the use of fat or oil until cooked minced meat. Cooled and cut into pieces. To the table the dish is served with fresh white bread or loaf.

Liver po-selyanski

Features exquisite taste and this recipe. To cook a dish take:

  • Liver – 400 g.
  • Salt.
  • Ground black pepper.
  • Wine.
  • Vinegar (wine).

Liver po-selyanski

In a heated pan, pour coarse sea salt and paprika or black pepper. Add the liver cut into small pieces, and carefully pour the contents with a small amount of vinegar and wine. Fry until tender for 2-3 minutes. A gourmet delicacy to the table with hot toast.

The crude product

For those who like to eat goose liver has not passed thermal processing is our next recipe.

For cooking we will need the following ingredients:

  • Goose liver – 0.5 kg
  • Spices.

raw liver

Efficiently processed the liver from excess veins and wash them thoroughly. Spread the clean towel. On top sprinkle table salt or paprika, and gently wrap the liver with a towel. Put in a cooler for 24 hours. After the desired amount of time to get the package from the fridge, unfold, and remove the extra spices on the liver. Cut into slices, spread on a plate and serve the snack to the table, for example, with your favorite jam.

The liver of a goose with a sauce of berries

To cook a dish, you will need the following ingredients:

  • Liver – 0.5 kg
  • Berries – 0.4 kg
  • Sugar – 4 tbsp.
  • Mint – 2-3 of the sheet.
  • Spices.
  • Drinking water – 4 tablespoons.

The liver of a goose with a sauce of berries

After the liver of a goose well processed and washed, bake it in the oven or fried with spices in a pan until fully cooked. Take extra clean pan, heat it and decompose on the bottom of the berries. Sprinkle with sugar. Content pour water and leave on low heat until thick. Spread pre-cooked the liver on platter and pour sauce from forest berries. Decorate with leaves or sprigs of mint.

Useful advice

Spices should not be much as goose liver has a specific pleasant taste and aroma, the abundance of spices can kill the natural taste of the product. The ideal option would be to add a pinch of salt, pepper, and other seasonings to enhance the natural flavor.

Понравилась статья? Поделиться с друзьями:
Добавить комментарий

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: