Foie gras is a delicacy that has a long history. More residents Ancient Greece and Ancient Rome enjoyed the taste of this dish. Today, the main producer of the gourmet product is France.

Origin of foie gras

Foie gras is the liver of a fattened goose or duck, cooked according to special recipe. In order to obtain such a liver, the bird is kept in small cages and force-fed.

Such cruel treatment of birds is explained by the fact that with low mobility and large quantities After eating food, the bird begins to gain weight. Changes also occur in the liver. She:

• increases in size;
• becomes fatter.

This technique of raising poultry dates back several thousand years. The Egyptians discovered the secret of the enlarged liver of birds. A bird preparing for migration ate more than usual before migration. This was necessary so that the additional calories deposited in the liver and skin would serve as a source of energy during flights. Therefore, creating a situation of artificial overeating leads to the same effect.

This symbol of luxurious life today is the limit of the desires and possibilities of many people. Prices in restaurants for this French delicacy quite large, because when raising geese and ducks you have to spend a lot of feed and effort, because each bird is fed individually by hand.

Foie gras has excellent culinary properties:

• nice pink tint;
• gentle creamy taste.

The recipe for preparing a delicious dish (pate) changed over the course of history, until the French came up with the idea of ​​adding an additional ingredient to the main ingredient - lard, mixed them and placed them in tender dough as a filling. Since then, the French have considered it a subject national pride. It is prepared for the festive table at Christmas as a symbol of wealth and success of the coming year.

Ways to use foie gras

There are several ways to eat goose or duck liver. So, foie gras can be:

1. Raw.
2. Fried.
3. Baked.
4. Pickled.
5. Pasteurized.
6. Canned.

Unlike other types of liver, foie gras can be eaten raw. This gastronomic delight cut into portioned pieces and served on a platter as an appetizer.

After heat treatment, liver serves as the basis for a huge number of dishes, depending on combinations with other ingredients. Its original mild taste goes well with salad greens, seasonings, and vegetables. Cooked foie gras is usually served in clay or ceramic pots.

Pasteurized foie gras is not a finished dish; it is a semi-finished product that is sold in supermarkets and requires further preparation. This product can be stored for quite a long time.

Canned goose liver also has a long shelf life. It's more affordable product, which can also be used in finished form, and as a semi-finished product. In such canned food the liver is stored in own juice and can be used even after several years. Such long term does not affect its quality and taste.

Canned foie gras is served chilled, cut into small slices and placed on usually warmed pieces of bread.

How to cook foie gras?

Is it possible to make foie gras accessible to many who want to try this delicacy at least once? If it is not possible to taste a dish prepared by a professional, then as an option you can make a gourmet meal based on regular goose/duck liver or buy raw foie gras.

The easiest way is frying. To do this, sprinkle the frying pan with salt mixed with spices, then put pieces of liver there and pour wine and vinegar over it (it’s better to use vinegar). The dish takes just a few minutes to prepare; the liver should not be overcooked.

Ingredients for the following recipe:

1. Goose liver.
2. Sour apple.
3. Salt.
4. Pepper.

Fry goose liver in butter 3 – 5 minutes (foie gras cooks faster – a minute on each side). Separately fry small slices sour apple and onion half rings until slightly golden color. After this, pour a spoonful of cognac into the apples and onions and set them on fire. When the fire goes out, combine the contents of the two frying pans and simmer, covered, for 5 minutes. At the end, add salt and pepper.

The most common dish from goose liver is a pate. There can also be many options here. One of them: fry the onion, add liver to it. After a couple of minutes, sprinkle with spices (usually black pepper is enough, but you can use a mixture provencal herbs). At the end of frying, this entire mixture is placed in a blender and blended until smooth. This pate is served with hot toast or simply spread on bread.

For breakfast, this recipe is the best option. It's delicious and nutritious dish will give energy and allow for a long time do not feel hungry.

You can prepare pate at home, including as ingredients different types liver:

• goose;
• turkey.

The original recipe is foie gras in wine. Before cooking, remove all ducts from the liver, salt, pepper and place in a container, packing tightly. After this, it is poured with cognac and fortified wine.

The liver is left in this marinade for a day. Then the pickled product is placed on water bath and bring to readiness in the oven. In this case, the top of the dish is covered tightly with foil. This dish should be served on toast or pieces of warmed white bread.

When preparing goose liver at home, you should not be afraid of combining foods. IN different restaurants Foie gras is served with:

• kiwi;
• currants;
• grapes;
• oranges.

Foie gras goes well with sauces made from fruits, berries, caramel or cognac, and dishes using truffle or porcini mushrooms are also delicious.

By finding the right combinations, you can find your taste and please your loved ones with an exquisite dish. It is not only tasty, but also healthy. Experts believe that goose liver is a storehouse of microelements and fatty acids. According to statistics, in regions where goose liver is consumed, people are less likely to suffer from cardiovascular diseases and live longer.

Everyone associates a popular delicacy called foie gras with its famous homeland frog legs- with France. A light pink dish with a creamy flavor is made from goose or duck liver. The bird is raised in a special way on farms, and therefore its liver increases up to 10 times compared to normal.

So - foie gras, what is it? Let's talk about the interesting origin and features of the dish further.

History of foie gras

The ancestor of the amazing aristocratic treat was France, however, the first attempts to prepare it were made by the ancient Egyptians. The inhabitants of the land of the pharaohs were already able to notice that the liver wild duck, which has gained weight before the flight, or goose, is distinguished by its most delicate taste.

Some time passed, and the food began to spread throughout the world. Talented chefs from France have improved the classic recipe and brought it to perfection. So, in the 18th century, the Marquis, in preparation for the reception of high-ranking officials, ordered his cooks to prepare something unusual that could surprise the elite.

After painful deliberation, the chefs decided to test the Egyptian recipe. They combined lard and poultry liver and then used the mixture as a filling for the most delicate dough. The dish instantly received rave reviews and fame around the world; it began to be prepared in almost every country. As a result, foie gras began to be prepared on an industrial scale for the first time in this country.

Traditions of eating goose liver

Today it is common to often spend time in restaurants and cafes. Whether it’s business negotiations, a date or a celebration, the ability to eat delicious dishes will never put a person in an awkward situation. The knowledge will be useful if you are planning to arrange a home original feast with unusual dishes.

Goose liver is served in several ways:

1. IN fresh. This dish is considered an everyday dish French cuisine. Type culinary processing is chosen at will, since it will never spoil the expressed original taste liver. It is usually served in ceramic or clay dishes.
2. In raw form. A traditional symbol of Christmas and gastronomic chic in France. The liver must be served whole, and during serving it is divided into pieces. It is a cold appetizer.
3. Canned foie gras. The most affordable type of goose liver, which is a combination of semi-finished product and finished product. It is stored in its own juice for several years.
4. Pasteurized foie gras. This semi-finished product requires processing. It can be purchased at the supermarket because it has long term storage

Knowing how to eat and serve foie gras is only part of the culture. For absolute enjoyment of the delicacy, it is necessary to properly prepare and combine it with other products. The only kind independent dish considered Alsatian foie gras, served raw and decorated green onions, pumpkin or scallops (an example of an attractive dish is in the photo).

Feeding poultry for foie gras

To get the right goose liver, a lot of effort goes into fattening the bird. In France, special farms are provided for this. The fattening procedure is divided into three stages. During the first couple of weeks, the chicks feed normally. Then they are locked in cages and their diet begins to include components enriched with starch and protein.

When they reach 8 – 10 weeks of age, the “gavage” stage begins, meaning force-feeding. Food is pushed through the bird through a special tube. At the same time, the volume of feed is about 1.8 kg of fat and grain every day, and this is 10 times higher than the norm! After 12–21 days, the animals are sent for slaughter.

In some farms it is customary to use a slightly different feeding technique. The birds are kept in buildings lined with straw and released to pasture. Gavage here begins at 12–13 weeks of age, when the weight has reached one kilogram. The food is corn. After 14–18 days, the bird is slaughtered, and the liver is immediately processed. So, the taste is more refined, and, naturally, such foie gras costs more.

Cooking goose liver at home

In fact, there are many cooking methods, starting with classic recipe, ending with parfaits and mousses. Today, women have learned to prepare duck and pate at home. chicken liver, foie gras escalopes. Of course, from original recipe they are distinguished by taste, but it can be used as an alternative to a delicacy.

Foie gras classic:

Cooking steps:

1. 450 g of liver is soaked in milk and then stuffed with finely chopped pieces of mushroom. The product is poured generously with cognac before being sent for marinating.
2. The fillet and the rest of the liver are passed through a meat grinder three times through the finest grill. This is necessary to obtain the softest consistency. Then the cognac used for the marinade is mixed into the minced meat, and the mass is salted and peppered.
3. Bottom and walls round shape cover with a layer of minced meat, and put pieces of liver inside and cover them with the rest of the minced meat. The top is covered with lard and bay leaf.
4. The mold is placed in a water bath in the oven for about 30 minutes. Then the lard and bay leaf are removed, and the dish will remain in an appetizing fatty shell.

The recipe calls for serving minced foie gras cold..

Fried foie gras

• 450 duck liver;
• salt, pepper and lettuce.

1. The liver is cut in half and placed in the refrigerator for about forty minutes.
2. Then the product is salted and peppered, and then sent to a heated frying pan.
3. Each side is fried for about a few minutes, and then placed in the oven for 20 minutes in a steam bath.

Ready dish garnished with lettuce leaves.

Housewives should remember that there is no need to pour oil during frying. When cooked, the liver releases its own fat and cooks in it. While cooking in the oven, the foie gras is poured with its own fat every 5 minutes.

Foie gras is the most tender chicken liver

• 500 g liver;
• 1 glass of milk;
• olive oil;
• 70 g onions;
• 1 clove of garlic;
• 200 g champignons;
• 1/3 cup dry white wine;
• 4 tbsp. l. butter;
• chicken fat;
• salt, spices.

Preparation:

If you fill the pate with poultry fat, it can be stored at home for up to 2 months.

Foie gras with wild berry sauce

• 1 PC. foie gras;
• 2 – 5 spoons of sugar;
• 400 g of wild berry mixture;
• 2 – 4 tablespoons of water;
• spices and mint leaves.

Preparation:

1. Wild berries are laid out in a frying pan and sprinkled with sugar. They are mixed and filled with water. Cook over medium heat until thickened.
2. Foie gras is cut into slices 2 cm thick, and then placed in a heated frying pan, sprinkled with spices and fried for a minute on each side. The finished dish is laid out on plates, poured over with sauce and decorated with mint leaves.

Foie gras with pears

• 400 g fresh foie gras;
• 2 hard pears;
• 2 oranges;
• 1 lemon;
• 2 – 3 buds of cloves;
• cinnamon;
• spices.

Preparation:

Product benefits

Goose liver contains many amino acids and vitamins, but they are not considered the main reason for the popularity of the product. However, amateurs should know that:

1. Daily consumption of foie gras eliminates the occurrence of atherosclerosis.
2. The department called Landes has the highest percentage of long-lived people. Foie gras production and consumption here accounts for 22% of the world's volume.
3. The presence of a huge number of PUFAs reduces cholesterol levels in the blood.
4. Duck liver is considered the record holder for the number of B vitamins. They help normalize functioning nervous system and improving metabolism.

Proper preparation of food provides the body with daily norm minerals and vitamins.

Conclusion

The most delicate taste unique product you can always enjoy it. If you know how to cook foie gras correctly and own various recipes, you can create a holiday for yourself, even without going to restaurants. After all, you will agree that it is much more pleasant to eat dishes prepared with your own hands with love.

1. Clean and prepare the duck liver. Soak overnight in ice water.

2. The next day, cut the liver into pieces, place in a bowl and add wine. Season with salt and pepper and marinate for 2 hours.

3. Preheat the oven to 95 degrees. Remove the liver from the marinade and place in a mold or pot, leaving a little space on top. Place the mold in a deep frying pan filled with hot water. Cook in the oven until the internal temperature of the foie gras reaches 46 degrees on a meat thermometer, about 30 minutes. Drain fat and set aside. This fat is very valuable for preservation taste properties pate. Cool the pate.

4. Cut a piece of cardboard to fit the top of the mold and wrap it in plastic film. Carefully place the cardboard on top of the foie gras, press lightly and leave for 1 hour. Remove the cardboard, cover the mold with a lid and refrigerate for 1-2 days. Before serving, place the pan in a bowl of warm water for 30 seconds and, working around the edges with a knife, invert the pate onto a plate. Thinly slice the pate and serve with truffles if desired. If you cover the liver with the reserved rendered fat, it will keep in the refrigerator for 1 week.

Foie gras is a fairly famous delicacy that can be seen on the tables of the social elite and celebrities. The dish has a refined aftertaste, delicate consistency And subtle aroma. Many housewives ask questions about what foie gras is and how to cook it correctly.

Foie gras is translated from French as fatty liver. This is a popular delicacy in France. Foie gras is prepared in a special way from the liver of a goose or duck. The bird is fattened in a special forceful way, including a large amount of protein, fats, and vitamins in its diet. Geese are fed and limited in movement, receiving liver with 45% fat content.

In cooking, foie gras is divided into 3 types:

• Raw. Used as a base for most culinary dishes. Raw liver light yellow color, covered with a shiny glossy shell.
• Semi-finished. This is pasteurized foie gras that is cooked at 100 degrees. The consistency thickens, porosity and excess liquid disappear. The color changes to light brown with dark veins.
• Canned. Getting ready long time under influence high temperatures. Tender liver turns brown, streaks of blood and fat are absent.

Foie gras is consumed in many European and Asian countries. Traditional dish Serve cold before salads and appetizers. Supplement with dry white wine.

Classic goose liver recipe

Foie gras from goose liver - gourmet dish, which is different mild taste. Food will take center stage in your festive table. Cooking masterpiece Even the most picky gourmets will appreciate it.

Ingredients:

• goose liver – 130 g;
• fresh cream – 80 g;
• rice – 45 g;
• pineapple – 25 g;
• walnuts – 45 g;
• olive oil – 35 g;
• salt and spices to taste.

Preparation:

1. Rinse the liver under running warm water and wipe with paper towels. Place in a bowl and pour in cream. Place the container in a dark place for 3-4 hours.
2. Divide the liver into 2 equal parts. Beat lightly. Rub the liver on all sides with salt and spices.
3. Heat the frying pan over high fire. Place the liver on it and fry for 1.5 - 2.5 minutes. It is not advisable to use oil.
4. Rinse the rice, pour into a saucepan and pour cold water. Cook for 11 – 14 minutes. Drain the liquid and cool.
5. Peel the walnuts and grind in a blender to a powdery mass.
6. Remove the skin from the pineapple and cut into small thin cubes.
7. Place the cooled rice in a greased frying pan. Add nuts and pineapple. Fry, stirring gently, for 8-13 minutes.
8. To the center wide dish Place the liver and arrange the rice nicely around the edges.

The dish can be decorated lemon slices or lingonberries. The dish is served with fruit sauces and berry fruit drinks.

Homemade chicken liver foie gras

Not every person can go to France and taste the delicacy at its best traditional restaurant. But every housewife can cook foie gras at home and surprise her family. The most delicate pate can be added to the menu for children and the elderly.

Ingredients:

• chicken breast – 260 g;
• chicken liver – 460 g;
• carrots – 1 piece;
• onion – 1 piece;
• butter cow butter – 65 g;
• cheese – 85 g;
• eggs – 3 pieces;
• fresh cream – 130 g;
• sour cream 4 tablespoons;
• salt – 1 teaspoon;
• sugar – 1 teaspoon:
• pepper to taste.

Preparation:

1. Rinse the chicken breast under running warm water and cut into large pieces.
2. Soak the liver in cold water 33-36 minutes, chop into thin slices.
3. Rinse the carrots under cold water, peel, and chop into thick rings.
4. Peel the onion and cut into squares or slices.
5. Place the breast, liver, onion and carrots in a deep saucepan, add oil and spices. Simmer for 42 - 44 minutes. Stir gently every 4 – 6 minutes.
6. Cool the meat and vegetables, beat them with a blender.
7. Mix cream and sour cream with eggs. Pour the mixture over the meat and vegetables. Put grated cheese. Beat with a blender.
8. Cover a baking sheet with craft paper and pour the pate onto it. Place in the oven, which is preheated to a temperature of 170 - 190 degrees, for 36 - 38 minutes.
9. Remove the finished dish from the oven and place in a cool, dark place until completely cooled.

Foie gras is served with mushroom or apple sauce. The pate can be decorated with basil or cilantro leaves.

Prepare foie gras from duck liver

Foie gras symbolizes luxury and sophistication. The duck liver dish will surprise guests with its uniform consistency and delicate structure. When cooking, it is recommended to use wild duck liver; it gives the dish an additional piquant aroma.

Ingredients:

• duck liver – 280 g;
• green grapes – 120 g;
• olive oil – 45 g;
• salt and spices to taste.

Preparation:

1. Rinse the duck liver under running warm water, cut into in large pieces. Remove all veins and seals.
2. Place the liver pieces on a greased frying pan, add 0.5 cups of water, spices and simmer under a closed lid for 8 - 13 minutes.
3. Wash the grapes in warm water, remove the seeds, cut each berry into 4 parts.
4. Pour out of the frying pan excess liquid, add oil and pour grapes onto the liver. Fry for 1-2 minutes.

Serve with tomato sauce and sparkling wine. You can experiment and complement the serving with vanilla or caramel jelly.

Fried foie gras recipe

This is one of the variations of the dish, differing high calorie content. Incomparable taste liver goes perfectly with mulled wine or cider.

Ingredients:

• goose liver – 460 g;
• lettuce – 120 g;
• vegetable oil – 25 g;
• salt and spices to taste.

Preparation:

1. Soak the liver in warm water for 24 – 27 minutes. Rinse and remove excess liquid with paper towels. Cut the liver into large pieces, rubbing each with salt and pepper.
2. Add some oil to a hot frying pan. Place the liver pieces and fry on all sides for 1 – 3 minutes.
3. Preheat the oven to 185 degrees.
4. Sprinkle oil into a baking dish and pour out the liver. Place the pan in the oven for 25 - 31 minutes.
5. Rinse the lettuce leaves in clean water, dry.
6. To the wide glass dish add lettuce leaves. Place the finished liver on top. You can decorate foie gras with rowan berries and apple slices.

The dish can be supplemented sour cream cheese sauce and onion rings.

What sauces are suitable for foie gras?

Traditionally, foie gras is served with sauce. There are many variations of sauces. Spicy lovers spicy cuisine complement the dish with garlic and tomato sauces. Connoisseurs of the classics prefer cheese and sour cream sauces. Experimenters and daring people eat foie gras with caramel and vanilla sauces. Vegetable, fruit and berry sauces are ideal for liver.

Berry sauce

Tart taste black currant goes perfectly with the tenderness of the liver.

Ingredients:

• black currant – 55 g;
• red currant – 55 g;
• cream – 1 teaspoon.

Preparation:

1. Rinse the berries thoroughly under running cool water and remove the stems. Grind in a blender to a paste.
2. Pour cream into the berry mixture and mix thoroughly.
3. If the sauce is too liquid, add a pinch of starch to it.

The sauce is served in a separate rosette, which is placed on the edge of the plate.

Cheese sauce

The sauce goes perfectly with meat and fish dishes.

Ingredients:

• hard cheese – 90 g;
• fresh cream - 90 g;
• cow's milk – 23 g;
• mustard – 1 tablespoon;
• salt and spices to taste.

Preparation:

Ingredients:

• tomatoes – 2 pieces;
• garlic – 5 cloves;
• salt and spices to taste.

Preparation:

1. Place the tomatoes in boiling water for 12-14 seconds. After this, immediately lower them into ice water. Make side cuts on the fruit, remove the peel and seeds.
2. Free the garlic from the husk.
3. Place tomato pulp, garlic and spices in a blender. Stir until you obtain a paste-like mass.

The sauce goes well with foie gras and other liver dishes.

Foie gras is a delicious dish served in best restaurants peace. You can prepare it at home, you just need to strictly follow the recipe. The food will surprise and delight guests, decorating the festive celebration.m

Foie Gras - goose liver pate and a symbol of gastronomic chic - is considered an invention of French chefs, because it is an attribute of luxury and traditional Christmas dish in France. In fact, the French only inherited the recipe for this delicious dish from the Romans, who learned it from the Jews, and they, in turn, from the Egyptians. About 4,000 years ago, the Egyptians noticed that geese and ducks that migrated north through the Nile Valley and stopped to rest and fortify themselves before the long flight with figs, which abound in these lands, had more delicious liver than domestic geese. To achieve the same effect with poultry, the Egyptians began to fatten geese and ducks with figs, and they did it forcibly. To obtain a large, juicy, soft and fatty liver, birds had to eat for several weeks huge quantities figs This technology was adopted by the Jews who then lived in Egypt. Since religion forbids them to eat pork fat and butter for frying, they raised geese this way for their fat, but not for their liver. Until the 19th century, goose liver was considered non-kosher, and Jewish poultry farmers sold it profitably. The technology of feeding poultry passed from the Jews to the Romans, and goose liver pate became one of the favorite dishes of the ancient world.

Foie gras made from goose liver (oie) has a more refined creamy taste and softer consistency than from duck liver (canard), which has a pronounced musky aroma and distinct taste. Debates about whose liver is better for foie gras have been going on since the time of Pliny. Today, preference is given to duck liver, since its production is more economical. About 90% of foie gras today is produced from duck liver.

Foie Gras literally means “fatty liver” in French. Few people know that the word "liver" is French(and other Romance languages) is derived from the Latin word for fig (fig). The Latin name for the dish, "Jecur Ficatum" (liver derived from figs), was shortened to "Ficatum", which became "foie" in French. We can say that today the name foie gras does not justify itself, since birds are fed instead of figs boiled corn and even mixtures of soy and vitamin supplements.

The first recipes for goose pate date back to the 4th and 5th centuries. These recipes do not provide a detailed description of the entire process of preparing the delicacy, detailed recipes appeared only in French cookbooks 17th-18th centuries. That is why France is considered to be the birthplace of foie gras. In the 19th century in France, foie gras became fashionable dish Among the nobility, many variations of the preparation of this dish appeared. Some restaurants adhere to signature recipes for more than 100 years. In the southwest of France and Alsace there is a real cult of foie gras. In Alsace they even raise a special breed of geese - the Strasbourg, which produces liver weighing up to 1200 grams. Among the ducks best breed for foie gras, moulard (a hybrid of Peking and Moscow ducks) is considered. Various regions of France are famous various types foie gras. In Toulouse they make puffed, ivory-colored foie gras; in Starsburg - pink and hard. Foie gras from Bordeaux goes well with hot dishes; from Périgord - to the cold ones. France is the largest producer and consumer of foie gras in the world. In addition to France, foie gras is produced in Hungary, Spain, Belgium, the USA and Poland. In Israel, animal rights activists interfere with the production of foie gras: this dish is prohibited there. It is also illegal to produce and eat foie gras in Argentina, Norway and Switzerland.

The process of force-feeding birds is called "gavage". Although the practice is considered unethical and banned in some countries, farmers and foie gras enthusiasts say force-feeding does not cause any discomfort to the birds. Geese and ducks do not chew their food, but grind it in their stomachs using small pebbles, which they swallow. With artificial feeding, food is administered twice a day in large quantities. An enlarged liver does not in any way affect the health of geese and ducks and has nothing to do with cirrhosis. Under natural conditions, migratory waterfowl also overeat heavily before long journeys; it is no coincidence that the liver of these birds is used for foie gras, and not chickens, for example. Compared to many domestic animals, the life of geese and ducks raised for foie gras seems like a fairy tale: for several months they graze in the meadows, move a lot and only live in small pens for the last 2-3 weeks. After special feeding, the liver of birds increases 10-15 times. If the birds are released into the wild after hatching, their livers will return to normal within a few weeks.

Foie gras is not only a gastronomic delight, but also a very healthy dish. The liver of waterfowl is rich in unsaturated fatty acids, which reduce cholesterol levels in the blood and provide healthy eating cells. There are 2 times less saturated fatty acids in duck fat than in butter, and 2 times more unsaturated fatty acids. The benefits of foie gras are evidenced by the fact that in regions where this dish is especially popular, the level of cardiovascular diseases is very low and life expectancy is high.

The production of foie gras in France is regulated by law. Most best product– whole goose or duck liver without additives ( foie gras entier). It can be sold raw, cooked or semi-cooked. Foie gras with pieces consists of ground liver and whole pieces of liver, the content of which must be at least 30%. A block of foie gras (bloc de foie gras) consists of ground liver, and the content of goose liver must be at least 50%.
Truffles, cognac and other products can be added to foie gras. Foie gras is used to make mousse, pate, parfait, galantine, terrine or medallion - products with different ways preparations and different liver contents. For example, to prepare mousse, the liver is whipped with cream, egg whites and alcohol; Terrine is a baked pate with a coarse structure based on several types of liver. As a rule, pork or beef liver. French chefs use foie gras for cooking amazing dishes: pass the terrine through a siphon to obtain a low-fat foam; frozen and formed into parfaits in the form of candies filled with almonds, dried fruits and orange shavings.

To prepare foie gras premium fresh liver required. It should be cut into thin slices and fried in olive oil or butter. The liver pieces should retain a delicate silky structure under a crispy crust. This method seems simple, but in fact it requires skill, because the delicacy should not melt in the pan or be too greasy. Hot, freshly prepared foie gras is served as a main course with jam, fruit, mushrooms or chestnuts. This dish combines sweet berries and fruit sauces, marmalade, nuts, spices ( allspice, fennel, cinnamon, cloves). It is better to try well-cooked foie gras at the very beginning of lunch, when taste buds most sensitive.

Another method involves marinating the liver in cognac with spices for 10-12 hours, after which truffles and Madeira are added to it and ground for a long time until tender mass, which is placed in a water bath in the oven for 50-60 minutes. Foie gras prepared in this way is served as an appetizer or aperitif, cold but not too icy. She is being cut into thin slices and place (not spread) on bread, cold toast, apple slices or lettuce leaves using the thinnest possible knife, which should be rinsed and wiped after cutting each piece to maintain its shape. It is better to remove foie gras from the refrigerator 15-20 minutes before serving, and cut it at the last moment. If the foie gras is too soft, it is cut with a butter cutting wire (lyre).

In French stores you can find foie gras in all sorts of forms: from raw to canned. Raw liver (Foie gras cru) allows for a lot of culinary creativity, but doesn't require any delay in cooking. Semi-finished foie gras (foie gras mi-cuit) is a semi-finished product that has undergone minimal processing and also requires immediate preparation. Semi-canned foie gras (foie gras semi-conserve) is a pasteurized product, ready to eat, with the ability to be stored for several months in the refrigerator. Canned foie gras (foie gras en conserve) is a sterilized product in metal cans, far from the original recipe, but withstands storage well.

Such exquisite delicacy, like foie gras, requires careful selection of wines. Young, sour and too light wines will spoil the impression of foie gras. A worthy addition would be Armagnac, Sauternes, white liqueur wines Chateau d'Yquem or Mont-Baziillac, semi-dry Bergerac, Lupiac, Sainte-Croix-du-Mont, mature red wines with a rich bouquet or champagne.

The main difficulty in preparing foie gras in Russia is finding the liver of a specially fed bird. Ideally, this dish requires a large duck liver weighing about 400-500 grams or goose weighing about a kilogram. Color raw liver may vary from cream to buff depending on what the bird was fed. To make sure the liver is fresh, press it with your finger. If a trace remains, the liver is fresh and High Quality. The next difficult step is to cleanse the liver of films and veins. It is recommended to do this with warm liver using a not very sharp knife, so as not to damage the structure. Cooking foie gras French recipes, pay attention to which liver is used. Goose and duck liver require various methods preparations.

Ingredients:
1 PC. goose liver (600-700 g),
juice of 1 orange,
10 grapes
salt, pepper to taste.

Preparation:
Cut the liver into slices 1-1.5 cm thick, add salt and pepper. Heat a frying pan, sprinkle it with salt and grease it olive oil and lard. Place the liver pieces, turn over after 5 seconds 4-5 times and place on plates. Peel the grapes, place them in a frying pan, pour orange juice and heat, stirring for about 30 seconds. Pour the grape-orange sauce over the foie gras and garnish with basil, parsley or mint.

Ingredients:
1 PC. duck liver (about 400 g),
1 bottle of Sauternes,
freshly ground pepper, salt to taste.

Preparation:
The day before cooking, clean the liver from films and channels, add salt and pepper, place in a bowl, pour in wine, close tightly and refrigerate overnight.

Preheat the oven, at this time place the liver in a transparent baking dish, press tightly with a spatula and cover with a lid. Pour onto a baking sheet hot water and cover with paper to prevent the water from splashing when boiling. Place the pan on a baking sheet so that it is one third submerged in water. After about 35 minutes, when the liver has released enough fat, remove the pan and place in ice water to cool quickly to ensure the liver retains its firm structure. Place the cold dishes in the refrigerator and leave for 48 hours.

Ingredients:
Goose or duck liver,
port wine,
0.5 tsp Sahara,
salt, pepper to taste.

Preparation:
Salt and pepper the cleaned liver, put it in a tightly sealed jar, fill it with port wine, add sugar and sterilize for 30 minutes at a temperature of 100 C. The dish is ready to eat immediately after cooling, but after 2-3 months the foie gras acquires a more delicate taste.

Ingredients:
600-700 g goose liver,
500 ml milk,
100 g porcini mushrooms,
600-700 g pork fillet,
50 g lard,
cognac or madeira,
spices (pepper, nutmeg, Bay leaf).

Preparation:
Soak the liver in milk for 2 hours, clean it, stuff it with pieces of mushrooms, pour in cognac or Madeira and leave for 3 hours.

Pass the pork fillet through a meat grinder twice, add salt, spices and wine in which the liver was marinated. Line a baking dish with minced meat, place the liver in the middle, cover with minced meat, place thin slices of lard on top and bay leaves. Bake in a water bath at the rate of 30 minutes per kilogram of dish. Cool the finished foie gras and leave it in the refrigerator for 48 hours.

Olga Borodina