Foie gras is one of the symbols of culinary chic and sumptuous feast. Not so long ago, we could only come across this name on the pages of French novels, but now this dish is included in the menus of most elite restaurants. So, what is this mysterious foie gras and is it necessary to go to restaurants to enjoy this unique taste?

This product got its name in France and literally means "fatty liver". The French consider it their national treasure, along with truffles and caviar. But before them, the dignity of foie gras was appreciated in ancient Rome and Egypt, and the first mentions of it appeared five thousand years ago. The mysterious recipe was brought to the southwest of France and Wales by the Jews. Goose foie gras was "introduced" to the king of France and since then has enjoyed enduring popularity and success.

How foie gras are eaten

This gorgeous appetizer will brighten up your festive table. But any dish must not only be properly prepared, but also served. Let's take a look at how to serve foie gras. There are several traditional options for serving this dish:

• serving cold: served whole, cut into portions already on the table with a thin knife (the width of the pieces is no more than 1 cm). This is done in order to preserve the aroma and taste of cold snacks as much as possible;
• freshly prepared liver is served hot or warm in earthenware (ceramic) dishes;
• the canned product is removed from the jar, which must be removed from the cold in advance so that it warms up to room temperature. Cut into portions at the rate of 50-70 gr. per person.

Foie gras is rarely used as an independent dish (with the exception of Foie gras antire and Alsatian foie gras). The delicacy goes well with pumpkin puree, figs (including jam from it), fruit sauces, baked apple, mushrooms, caramelized chestnuts, grapes. Also popular are pates, parfaits and foie gras mousse. Mousse is used as a basis for preparing other dishes.

Features and benefits of foie gras

Having learned how much foie gras cost, many are immediately interested in the question, but what is special about, albeit a fat, goose liver? The peculiarity lies in the special feeding of poultry. Their food consists of foods rich in protein (figs, nuts, corn, etc.). As a result, the liver is not only fatty, but also has the richest chemical composition, fatty acids, B vitamins, trace elements (phosphorus, iron, potassium and many others). This product slows down aging, has an excellent effect on the condition of hair, skin and nails.

By the way, animal welfare organizations (PETA, HSUS) have called to ban the production of this delicacy due to the cruelty of the artificial feeding method (gavage). Of course, everyone decides for himself, but then it is worth prohibiting generally keeping animals in captivity, eating live oysters, making turtle soup, etc.

Foie gras cooking secrets: a recipe at home

The liver is prepared in a variety of ways. Every famous chef uses his favorite recipe when preparing foie gras liver. For example, culinary guru Jean-Pierrot Close advises stewing spiced foie gras in goose fat. There are many author's recipes, with intricate (not always clear and accessible) products, but many are quite understandable.

Here is a recipe for foie gras at home, which is quite easy to implement. The liver must be delicately seasoned with salt, sprinkled with your favorite spices and simmer in a deep frying pan, adding milk and honey to it. The finished dish is cut with a hot knife, eaten with fresh bread, you can vary it with berry sauces.

In short, to answer the question of how to cook foie gras - whatever you want! It can be fried and baked, made pate or mousse, pickled and stuffed.

We will give you some tips on how to cook this product at home and not spoil it. After all, a product such as foie gras has a rather significant cost:

1. before cooking, carefully clean the liver from films, veins, veins, excess fat;
2. from spices it is recommended to use salt, pepper, Provencal herbs, wine. Everything should be added in moderation, so as not to interrupt the delicate taste and aroma of the product;
3. when preparing a snack, you should not try the liver, it is simply useless, because in the cooled form it will acquire a completely different taste;
4. it is best to fry foie gras in goose fat; in the absence of, you can use olive oil;
5. the finished dish should have a golden brown crust and a pink center. If the foie gras are gray, they are overcooked;
6. bake the liver in the oven only in preheated (180 g), baking time no more than 15 minutes;
7. if you want to eat a delicacy without subjecting it to heat treatment, it should be borne in mind that the liver is salted and marinated for at least a day.

Cook with love, eat with pleasure and enjoy a healthy, extremely tasty and aromatic dish!

Almost all national cuisines of the world can boast of their own special unique recipe that has a long history. Only after hearing the name of a dish, one can safely say which country residents are ardent admirers of it.

Sushi and boiled rice are undoubtedly considered traditional food in Japan, the people of Canada cannot imagine their morning without pancakes with golden maple syrup, Italy is famous for aromatic pizza and many variations of pasta, but it is worth thinking about such a product as foie gras, and imagination helpfully draws cozy French restaurants.

Indeed, this is a very popular delicacy in France, about which the French speak with reverence, raising their eyes to the sky: Foie gras (that's the name of pate in French) is to us what black caviar is to you. " Obviously, this is the case, one has only to find out the price of a thin slice foie gras in the Parisian restaurant of Jacques Le Duvalleck ...

What is foie gras

What is foie gras?

Foie gras- a traditional Christmas dish made from duck or goose liver. Such a beautiful name comes from a dissonant French phrase "Foie gras", which can be literally translated as "Fatty liver", but whoever has ever tasted this wonderful delicacy will never dare to call it so rude. After all, a properly prepared product is endowed with a unique taste and incomparable aroma, and its delicate consistency, melting on the tongue, makes you fall in love from the first bite. And it is no coincidence that this delicacy has so many admirers on all continents.

Despite the fact that France is a country of wines and cuisine, it was not the French who came up with it. For the first time, the ancient Egyptians began to feed waterfowl in a special way, who noticed that the fatter the caught game bird, the tastier its liver. Although this happened more than 4.5 thousand years ago, the first recipes from an enlarged goose or duck liver appeared in cookbooks published only at the beginning of the 4th century.

Gradually it conquered Europe, and in France it even became a product of national pride. The French are so in love with this culinary delight that today its production in the country is regulated at the legislative level. Together with roast turkey and "Christmas log", this delicious dish adorns the festive table of many wealthy families. So, let's try and we ourselves prepare a gastronomic masterpiece so popular among different nations, which is not ashamed to show off on tables even in royal residences.

How to make foie gras at home

This exquisite delicacy can also be prepared at home.

It is believed that only professional chefs can cook a piece of culinary art. Indeed, the master is able to transform this seemingly simple product into perfection. But duck or goose liver has such a pronounced taste that a dish prepared even by an inexperienced housewife can become a gastronomic pearl of any holiday. Recipes with a great variety - from traditional classics to original exotic.

Foie gras pate

Foie gras pate

Pieces of goose liver - 750 g;
goose liver (for minced meat) - 125 g;
pork fillet - 350 g;
unsalted lard - 250 g;
lard slices - 250 g;
interior pork or goose lard - 250 g;
truffle (can be replaced with a medium porcini mushroom) - 1 pc.;
cognac - 50 g;
Madeira - 50 g;
salt - 1 tbsp. l .;
2 bay leaves, nutmeg, pepper.

Well, judging by the ingredients, it's not that easy to cook. No wonder he is so loved and dubbed in France, and throughout the world. But do not worry and hopefully bypass all the famous and unknown supermarkets in the city. In the absence of any components, we will simply replace them with similar products. If you don't have truffles, porcini mushrooms can be used.
French farmers feed geese in a special way so that they have hypertrophied livers. You probably should not carry out such experiments with poultry on your own, you just need to use an ordinary goose or chicken liver - take several pieces so that their total weight is about 750 g.

Preparation:

So, soak a good, dense liver in milk, cleanse of films, biliary tract and fat. Fill it with pieces of raw truffle or porcini mushroom, pour over cognac or Madeira and leave to marinate for 3 hours. Pass pork fillet, peeled from films and tendons, pieces of goose liver through a meat grinder. To make the finished dish as soft and tender as possible, pass the minced meat again through a meat grinder with a fine grate or rub through a sieve, put in a bowl, salt, add pepper, nutmeg, brandy and Madeira. The alcohol used is the one in which the liver was marinated.
Take a round or rectangular baking dish, lay out its bottom and sides 2/3 of the minced meat. Put the marinated liver in the middle, cover it with the rest of the minced meat. Arrange the slices of bacon on top, add the bay leaf and place in the oven in a water bath. Bake for 30 minutes per 1 kg of food.
Cool the finished pâté and pour over slightly warmed goose lard so that the pâté is in a shell of fat. Traditionally served very cold 48 hours after preparation.

Fried foie gras

Fried foie gras

Perhaps this recipe can be attributed to the most common methods of preparing a delicacy.

Ingredients:
duck or goose liver - 500 g;
green lettuce leaves;
salt and pepper.

Preparation:

Carefully rinse, peel and divide the liver or ordinary liver from waterfowl. Best of all, this product is cut with a hot knife, then the cut is smoother. Arrange the pieces on plates and refrigerate. Season the slightly frozen liver with salt and pepper. Put a non-stick frying pan on the stove. When it gets hot, put the prepared slices on it and quickly fry them on each side for no more than 1-2 minutes. As soon as a pleasant smell and a beautiful crust appeared, immediately turn over to the other side, and then remove from the pan.

There is no need to add oil during frying as it releases a lot of fat when cooked. The pluses of a slightly chilled liver include the fact that during frying, the process of fat release is reduced, and the liver remains soft and tender.

Put the fried tightly in a baking dish and bring to readiness in a preheated oven. It will be enough for 20 minutes at a temperature of 160 degrees, and it is best to do this in a water bath. To prevent the dish from drying out, water the pieces of liver with the fat released during the cooking process. The prepared delicacy is transferred to a plate decorated with lettuce leaves and immediately served on the festive table.

Duck Liver Medallions

Foie gras medallions

Ingredients:
duck liver - 200 g;
large sweet apple - 1 pc .;
raspberry sauce - 4 tbsp l .;
butter - 2 tbsp. l .;
flour - 2 tsp;
sugar - 2 tsp;
salt pepper.

Preparation:

If it is not possible to purchase ready-made raspberry sauce, then you can easily prepare it yourself. To do this, you need to take a handful of raspberries and a tablespoon of sugar. Rinse and dry the berries, this must be done very carefully so as not to lose the precious juice. Pour sugar into a small saucepan and add raspberries, bring to a boil over low heat, stirring all the time so that the sauce does not burn. Immediately after boiling, remove the saucepan from the stove, and cool the resulting mixture, beat with a blender and strain through a sieve, leaving no bones. The sauce is ready, now you can proceed to the main recipe.

First, take an apple and wash it well, cut it in half to remove the seeds, and you can also peel it. The apple must be cut into large cubes, or even whole slices. Put a tablespoon of butter and sugar in a saucepan, melt the mixture until caramel-like, and then put apple pieces in the same place and fry them lightly. When the apple slices acquire a beautiful caramel color, pour the raspberry sauce into a saucepan and simmer everything together for another 2 minutes.

Now you can start preparing the liver, which should be washed, cleaned from veins and dried. Carefully cut it into medallions half a centimeter thick. It is best to work with slightly chilled, so that when slicing it will not crumble. Each piece must be seasoned with salt, pepper and flour on both sides.
Add butter to the pan and heat. When it is hot enough, add the prepared medallions and fry them quickly. If you like more fried foods, you can cook the liver until cooked in the oven.

Serve the dish as follows: put apple pieces on a large round plate, put a piece of liver on top and pour with caramelized sauce. You can decorate the delicacy with herbs, for example, a sprig of mint or lemon balm.

Tournedo "Rossini"

Tournedo "Rossini"

This recipe was invented by the great Italian composer Gioacchino Antonio Rossini, who throughout his life strived to achieve harmony, including in cooking.

Ingredients:
veal fillet - 400 g;
white bread - 200 g;
ready-made foie gras pate - 100 g;
butter - 2 tbsp. l .;
truffle - 1 pc.;
red wine - 200 ml;
cherry tomatoes - 5 pcs.;
half a lemon;
parsley;
salt, pepper and other favorite spices.

Preparation:

First, let's prepare our toasts: for this we cut the bread into slices and fry it until crispy in a pan with the addition of butter or in a toaster. Place the crispy bites on a nice plate. Then prepare the fillet: wash it thoroughly, remove the veins and cut it into thick slices. The best chops are made with meat cut across the grain. If there is such an opportunity, then you can immediately buy steaks: they are already cut as needed for this particular dish.

Lightly beat the prepared pieces of meat and rub each with salt, pepper and other suitable spices on both sides, and then fry in butter over medium heat. Everyone chooses the degree of roasting according to their taste, but nevertheless, you should not overcook the chops, otherwise it will be difficult to achieve a delicate taste.

Now you can start making the sauce. To do this, add a little butter and wine to the same dish where the meat was cooked. Let's wait for the alcohol to evaporate and remove the sauce from the stove.

The most crucial moment is the assembly of the Rossini tournedo. Put the fried meat on top of the toast, and put a small piece of pâté on top of it. If it is not possible to find such a precious product, then you can replace it with goose or duck pate. Put slices of truffle on top of the toast and pour all this beauty with aromatic sauce. Before serving, we decorate our delicacy with tomato slices, lemon slices and parsley. This splendor should be eaten hot.

Of course, the most important thing in any dish is serving, and recipes are no exception. How beautiful to put the liver on a plate, your imagination will probably tell you, but it will not be superfluous to get acquainted with photographs of dishes prepared by the best French chefs.

The tradition of eating foie gras

To fully develop the flavor of foie gras, the liver is preferably served as an appetizer. Choosing the right French wine is also important.

Foie gras in European countries it is considered a traditional delicacy for the Christmas table. It is eaten cold and served immediately after a snack, and sometimes as a hot dish.

For a long time, there was a custom to serve after the main meal, supplementing with truffles, but now this tradition is gradually abandoned, considering serving in this form oversaturated. The new trend dictates serving a product with pumpkin and green onions or an unflavored dish with toasted bread, complementing it with white wines from collections such as Chateau Monbaziyak or Sauternes, and sometimes red, for example, Chateau Grand Jean. ...

In the classic form, the delicacy is served with a baguette and seasoned with white pepper and geranda (sea) salt. Also, the dish goes well with berry jam, fruit jelly and other sweet and sour tastes.

Gourmet delicacy: foie gras

1. The highest quality product is considered to be produced in the Landes department, in the Laura valley and in the Alsace region.

2. Foie gras 10 times more is made from duck than from goose, but the price for a goose delicacy is 25-35% higher.

3. Goose liver tastes better, but many chefs of famous restaurants prefer duck for its simple taste and less pronounced aroma.

4. It is recommended to fry the pieces only in a hot frying pan, as if firing them on each side, and this should be done very quickly. If you plan to cook a large batch of product, then after each frying, the fat is removed and the dishes are cleaned to prevent unpleasant tastes and odors.

5. Before use, the canned product should be placed in a cool place (refrigerator) for 2-3 hours without breaking the seal, and only after cooling it should be opened and served.

Preparing dishes for every taste at home is not at all difficult. You can buy a "special liver" in large supermarkets or in farms that breed domestic waterfowl. There are a great many ways to prepare this delicacy. The cuisines of many nations of the world are trying to create their own unique recipe, but the palm will always remain with French chefs. Indeed, for France, this is not just food - it is a symbol and a national heritage. Here it is baked whole and fried in slices, boiled and made in pâtés, canned and even eaten raw. And always such a delicacy has irresistible taste and attractive appearance.

1. Cleanse and prepare duck liver. Soak in ice water overnight.

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

4. Cut a piece of cardboard to fit in the top of the mold and wrap it in plastic wrap. Gently place the cardboard on top of the foie gras, press lightly and leave for 1 hour. Remove the cardboard, cover the form with a lid and refrigerate for 1-2 days. Before serving, place the dish in a bowl of warm water for 30 seconds and, working with a knife around the edges, turn the pate onto a plate. Slice the pate into thin slices and serve with truffles as desired. If you pour the reserved melted fat into the liver, it will keep in the refrigerator for 1 week.

Foie gras- goose liver, grown and cooked in a special way. The delicate creamy taste of foie gras is so special that the dish has long gained a reputation as a delicacy in many countries of the world. Below are the best recipes, and their step-by-step description with a photo.

The original name of the dish is translated as "fatty liver", and it comes from France. An exquisite delicacy is a delicate goose liver, fried in the form of small pieces or soft pate.

The uniqueness of the dish lies in the excessive fat content of the product, so the liver of a simple goose is not suitable for cooking. In order to supply foie gras to the international market, the poultry is fed in a special way.

The goose is forcibly fed with barley flour, wheat flour, figs, and walnuts, using special "funnels" so that the bird can consume more than necessary. In most European countries, feeding geese in such a barbaric way is prohibited, as it is considered inhumane.

What are they made of

Modern cooking allows the preparation of an elite gourmet dish from the liver of other birds, which is an order of magnitude cheaper, since the price of real raw materials for foie gras reaches 2,000 rubles. for 75 g.

It is possible to replace the main ingredient with the liver of chicken, duck and simple domestic goose. However, the classic cooking method involves the use of bird liver from Périgord or Chalossé.

Cooking process

It is necessary to pay special attention to the traditional process of making foie gras delicacy so that after dinner there is no unpleasant feeling of heaviness, like eating duck fat. Before heat treatment, the liver must be cleaned of bile ducts, blood vessels and other films so that the delicacy does not lose its attractive appearance after cooking.

How to properly serve and eat a dish

The best time to purchase a product is during the cold season. There are a number of simple rules that can help you fully enjoy a savory French dish.

For example:

Calorie content of the dish, nutritional value

The calorie content of goose liver for foie gras is extremely high, and is determined by the excessive fat content:

The liver is rich in vitamins A, C, B1, B2, B3, B6, B9, B12, B5.

Mineral composition (in mg):

• calcium - 70;
• phosphorus - 200;
• sodium - 697;
• potassium - 140;
• magnesium - 14;
• iron - 6.

How to choose products for a dish

Foie gras, the recipe step by step with a photo of which will be presented below, directly depends on the quality and type of raw materials that are used in the cooking process.

The main ingredients for making foie gras.

Criteria for choosing the main ingredient in a dish:

• The first step is to pay attention to the color. It can range from cream to ocher, depending on the bird's diet.
• After pressing with a finger, the fossa should not remain on the surface.
• You need to pay attention to the smell. There should be no extraneous aromas.

Foie gras recipes

Foie gras can be very diverse, and the method of its preparation depends only on taste preferences. As a liver supplement, berries, mushrooms, milk, honey and black truffles are best suited. We offer the best recipes with photos and a description of the cooking process step by step.

The classic foie gras recipe

The name already in absentia indicates the high status of the dish, so the following recipe will definitely amaze the most sophisticated gourmet.

Classic foie gras. Recipes step by step.

Products:

• goose liver - 500 g;
• a handful of white pepper;
• salt to taste;
• port wine - 50 ml.
• For berry sauce:
• currants - 100 g;
• sugar - 50 g;
• clean water - 100 ml;
• a handful of starch.

Cooking a French delicacy:

Foie gras are served, cut into small slices on a plate or on a bread bruschetta, sprinkled with berry sauce.

Goose liver recipe with mushrooms

Foie gras (feed can be changed in your own way) from goose liver with mushrooms has become the most successful combination in the opinion of French chefs.

Cooking products:

• goose liver - 400 g;
• veal - 300 g;
• chicken fillet - 300 g;
• 3 eggs;
• porcini mushrooms - 300 g;
• butter - 150 g;
• salt with pepper and nutmeg to taste.

Recipe:

Serve cold with apple puree, arugula, pickled pear or chestnut puree.

Duck liver

Duck liver is slightly inferior in taste and softness to goose liver. Its texture is harsher, the taste is more pronounced, and the aroma is rich. It is better to purchase this product from the hands of trusted farmers who raise ducks.

For cooking you will need:

• duck liver (fresh) - 1 kg;
• salt, white and black pepper - pinch each;
• white dessert wine - 70 g.

The cooking process is simple:

1. The raw material is cut into finger-sized slices. Wine is poured to it, and the preparation is flavored with spices.
2. The liver is sent to an oven preheated to 100 degrees for 30 minutes.
3. After that, it is taken out, cooled down, and rearranged on the refrigerator shelf for a period of 1-2 days.

The dish turns out to be both satisfying and tender. When serving, it is decorated with slices of porcini mushrooms, and any sweet and sour sauces.

Chicken liver

Chicken liver foie gras Is an ideal choice for a tasty and inexpensive delicacy. The dish tastes like a goose counterpart, but its price will be several times lower.

Required components:

• fresh chicken liver - 350 g;
• a pair of onions;
• white wine (dry) - ½ glass;
• melted chicken fat - 2 tbsp. l .;
• butter 82% butter - 150 g;
• milk - an incomplete glass;
• sugar and salt - according to your own taste;
• aromatic thyme branches - 2-3 (as much as possible).

Cooking process:

1. The liver is soaked in milk for at least 7 hours.
2. In a deep frying pan, the product is fried on a piece of butter for 8-10 minutes.
3. Separately, chopped onion is allowed to become transparent in fat, and poured into the liver.
4. White wine is added to the container, and it is quenched until the excess liquid evaporates.
5. The mass is flavored with salt.
6. The whole mixture is interrupted by a blender into an airy, tender mass.

The presentation is made up of a caramelized pear, a couple of tablespoons of sweet and sour sauce and a slice of baguette toasted in a toaster.

Foie gras with bacon

Foie gras- a high-calorie, heavy for the stomach dish, but in special cases gourmets do not deny themselves the pleasure of adding a few strips of fried bacon to the liver.

To lighten the foie gras a little, it is best served with al dente vegetables stewed on the grill for dinner.

The composition includes:

• poultry liver - 100 g;
• bacon strips - 100 g;
• fresh sweet melon - 150 g;
• juicy pear - 50 g;
• salt - a pinch.

Step by step cooking process:

The joint serving of liver, bacon and fruit is made in the form of slicing.

With milk and honey

Foie gras are distinguished by a special delicacy of taste and a pleasant velvety texture. The addition of honey with milk gives the dish a tenderness that cannot be achieved with simple roasting. If you are allergic to honey and bee products, you can replace it with an equal amount of sugar.

For cooking, it is taken:

• duck liver - 600 g;
• liquid honey - 2 tbsp. l .;
• homemade milk - 300 g;
• freshly ground black pepper - at the end of the knife;
• salt without impurities - a pinch.

Cooking rules:

The presentation is complemented by lettuce, green peas and berry sauce.

Recipe without heat treatment

Real wild goose liver is so tender and pleasant that it can be served without heat treatment. You don't have to fry or bake the product. It is only important to keep the foreign delicacy on the shelf in the refrigerator and serve it under delicious sauces.

Components of the composition:

• goose offal - 0.5 kg;
• salt to taste;
• freshly ground black pepper - a pinch;
• Provencal herbs to taste.

Step-by-step cooking process:

1. The liver is thoroughly rubbed with spices from all sides. The rubbing should be generous so that every cm of the product is saturated with seasoning.
2. The workpiece is wrapped in a waffle towel and sent to the refrigerator for 24 hours.

The treat is taken out, cut into small slices, and served under a thick fruity sauce.

Country-style liver

Foie gras (a recipe with a photo and a description is offered below) will turn out juicy, tender and fragrant. In addition, the main ingredient can be substituted for any cuts of meat, from liver to slices of tenderloin. The scheme of actions is presented step by step below.

The required grocery set:

• poultry liver - 800 g;
• bell peppers - 3-4 pcs.;
• onions - 2 pcs.;
• carrot;
• champignon mushrooms - 300 g;
• fleshy tomatoes - 6 pcs.;
• dry white wine - 1.5 cups;
• lean oil - 6 tbsp. l .;
• salt without additives - it tastes;
• ground allspice, thyme, oregano, parsley - optional;
• wheat flour - 5 tbsp. l .;
• garlic - 3 cloves.

Country-style liver cooking:

Cooked liver is served with mashed potatoes and pumpkin, boiled brown rice with saffron, or palenta (corn porridge).

Stuffed foie gras

This is the most delicate and spicy goose liver pate, which has become a symbol of gastronomic luxury.

Required set of products:

• goose liver - 600 g;
• salt to taste;
• chopped allspice - a pinch;
• cognac - 1 tbsp. l .;
• sherry - 1 tbsp. l .;
• pair of pcs. fresh figs.

Cooking scheme for an exquisite dish:

1. Leaver is removed from the refrigerator in advance, rinsed and dried with a paper towel.
2. Veins are removed from the workpiece. The manipulation is easy, unnecessary vessels are simply pulled out.
3. The cleansed liver is soaked in milk or water, and a little vinegar is added to it.
4. The workpiece is placed in the refrigerator for 2 hours.
5. Further, the excess liquid is drained, and the liver is dried with a paper towel.
6. Foie is sprinkled with pepper and salted.
7. The figs are washed, dried, and cut into thin plates.
8. Place half of the cooked liver in a baking dish. Sliced ​​figs are placed on top of it. Next, the second layer of the liver is laid out.
9. The workpiece is poured with wine and cognac, while the mass is pressed tightly.
10. If you have time, you need to leave the mold with the liver for soaking in the refrigerator for a day.
11. The form is covered with foil, and sent to the oven, heated to 100 degrees for 40 minutes. It is better to put the form on a baking sheet and pour water into it.
12. The prepared delicacy is sent to the cold for a day, then it is carefully separated from the walls of the mold with a knife, and turned over onto a plate.
13. Foie gras are cut into thin slices with a hot, sharp knife.

Serving is made on a crispy brown bun.

Pate

Chicken liver foie gras does not contain fat, therefore it tastes different from goose dishes. To bring the taste as close as possible, you can add butter to the cooking process. The delicacy is high in calories, so it is worth preparing it in some cases without abuse.

For the dish you will need:

• chicken liver - 1 kg;
• dry red wine - 50 ml;
• porcini mushrooms - 200 g;
• fatty butter - 50 g;
• pure salt - a pinch;
• granulated sugar - 1 tbsp. l .;
• a pair of black peppercorns.

Preparation:

1. The cleaned and washed liver is dipped into a bowl of water and soaked for 4 hours. After that, the product is rinsed and transferred to another dry container.
2. Pepper, salt and sugar are laid out to the liver, wine is poured in, and other spices are poured in.
3. In the resulting marinade, foie is marinated for more than 12 hours.
4. The mushrooms are washed and peeled. The mushroom pulp is scrolled in a meat grinder, and the liver is then passed through the meat grinder. The consistency of the mass should be smooth and uniform.
5. Soft butter is also sent to the composition.
6. A mixture of liver, mushrooms and oil is sent to a ceramic mold and pressed down with a spoon.
7. The oven heats up to 190 degrees, and a cup of water is placed in it, and the mold is placed on the lower level.
8. The dish is cooked for 40 minutes, after which the form is taken out and cooled.

The presentation is made with lettuce leaves, microgreen and blueberry sauce.

Goose liver with berry sauce

A delicate and piquant delicacy will be obtained from the liver of a goose, but no less tasty dish will be from the liver of a duck, turkey or chicken.

Would need:

• goose (or other bird) liver - 200 g;
• berry mixture (fresh or frozen) - 100 g;
• egg;
• baked potatoes - 2 tubers;
• middle head of a bow;
• sugar - 1 tbsp. l. without a slide;
• vegetable oil - 2 tbsp. l .;
• starch - a pinch;
• oregano, provencal herbs - optional;
• arugula for decoration.

Step-by-step cooking process:

1. The onion is peeled from the husk, chopped into small cubes, and simmered in a pan until cooked.
2. Baked potato tubers without skin are chopped in mashed potatoes.
3. An onion is sent to him and an egg is released.
4. Everything is mixed, flavored with spices. You should get a kind of potato "mince".
5. The berry mixture is laid out in a pan and covered with granulated sugar. Better if it is black currant, blackberry, raspberry or blueberry.
6. ½ glass of water is poured into the berries, and the mixture is put on a small fire. When the berries are boiled in syrup for 5 minutes, starch is added to them, the mass is mixed, and removed from the stove.
7. The berry mass is ground through a fine sieve, and an incredibly beautiful, rich, smooth texture and color sauce is obtained, ideally emphasizing the taste of potato cutlets and liver.
8. While the sauce is cooling, the next step is to cook potato cutlets. Put the potato mince with a spoon in hot oil, and fry for a minute on each side.
9. The finished potato croquettes are laid out on a napkin so that excess oil comes off them.
10. The liver is cut into small pieces and fried in oil until golden brown on both sides for 2 minutes.

For serving, sauce is poured onto a wide plate, on which toasted slices of liver are placed, and croquettes are placed next to it. You can supplement your presentation with microgreen, baby corn or fresh berries.

Pickled foie gras

The advantages of pickled liver are that it does not lose its juiciness even after heat treatment, it cooks much faster, and it tastes exquisite and spicy.

You will need the following ingredients:

Cooking instructions:

1. Delicate liver is cleared of vessels and films.
2. The pulp is stuffed with chopped mushrooms, pickled in salt, and poured with alcohol.
3. The pickling process can take about a day.
4. In a skillet, foie gras are fried quickly, for a maximum of 2 minutes on each side.

Served with white wine and toast bread.

Recipe in minced pork with bacon

The treat may sound daunting, but the taste is well worth the effort. The dish can be served even to the most experienced chefs.

Product set:

• poultry liver - 700 g;
• minced pork - 500 g;
• milk - 500 ml;
• red wine or cognac - 200 ml;
• porcini mushrooms - 200 g;
• strips of smoked bacon or bacon - 50 g.

Cooking takes place according to the scheme:

1. The liver, cleared of films and vessels, is soaked for 5-6 hours in milk.
2. The mushrooms are washed, chopped finely, and sprinkled with salt.
3. Next, the liver is placed in brandy or wine for 2 tsp.
4. A layer of minced pork is laid out in a baking dish, then a mixture of liver and mushrooms is placed, slices of bacon or lard are placed on top of this, after which the remainder of the cognac left over from the marinade is poured out.
5. The form is covered with foil, and baked for 1.5 hours in the oven. A bowl of water is placed next to it so that the effect of a water bath is created in the oven.
6. The dish is removed, cooled, and served cooled on a bun with a slice of green cucumber and a parsley branch.

Foie gras have long been the epitome of chic in cooking. Delicate liver slices, drizzled with berry syrup and sprinkled with black pepper, will decorate any festive table.

The given recipes with photos and descriptions will help you step by step to embody the masterpieces of French chefs with your own hands from improvised products. The prepared delicacies are in no way inferior to the original ones, and sometimes they turn out to be much tastier and more tender.

Article formatting: Anna Vinnitskaya

Cooking foie gras video

The recipe for how to cook foie gras quickly and tasty:

Probably everyone has already heard about the chic dish of French cuisine, foie gras. Although not everyone had a chance to try it.

So what is foie gras? This is a fatty liver: this is how fois gras is translated from French. This is a goose liver made from a specially fed goose.

However, modern artisan chefs have got the knack to cook this dish from duck liver, and from quail, and even from the more familiar to us pork and even beef liver.

The history of this exotic dish is quite long and interesting. In fact, the delicacy has completely Egyptian roots.

The ancient Egyptians were generally distinguished by their special cleverness and observation - they already almost 5 thousand years ago noticed that at the end of winter geese preparing for a flight to their homeland eaten well and accumulate the most delicate and delicious fat in the liver area.

The adherence to the goose liver delicacy from the Egyptians was adopted by the next advanced people - the Romans, one of whose legends even says that geese saved Rome from a fire.

However, the main, the main secret is that the liver of not every goose is suitable for cooking foie gras according to all the rules.

It is important that the goose is also properly fed - and exclusively with the right food!

There are two versions of what the poultry diet should consist of, the liver of which should become a signature dish on the table.

According to one version, the goose must be fed with figs and barley flour, and according to another version - with walnuts and flour.

How to cook foie gras? Recipes!

1. In the Middle Ages in France, the fashion for foie gras resumed with renewed vigor and continues to this day.

The recipe from the French chef Jean-Pierrot Clos is as follows: stew the goose liver with salt and spices in goose fat juice.

The second method of cooking from the Jew Michel Levy is that the liver is stewed in a pan in honey and milk, then taken out and carefully cut with a warm or even hot knife into 1 cm thick slices, after which it is eaten with tender, fresh white bread without impurities.

2. There is also a method: for this, the liver is stuffed (filled) with goose fat and good minced beef, plus a delicacy mushroom - truffle - is added inside.

This whole thing is fried in the most accurate way, stewed in goose fat, cooled, languidly cut and served as a separate dish or in the form of sandwiches on white, tender bread.

3. The easiest and most delicious way to prepare foie gras is when the chef takes a fresh goose (or at least duck) liver, salt and pepper it with his favorite spices very delicately, drowns the goose fat in a frying pan and fries the liver in it, which is then served in the middle plates with various sauces, berries and citrus fruits, fruits.

By the way, it is canned and pickled, and so on!

4. And they also cook in wine.

It is necessary to buy foie gras from suppliers - best from Périgord or from Picard, defrost it, put it in warm water for 10 minutes so that it does not fall apart, remove all the ducts, salt and pepper with white or black pepper, put it in an earthenware or other suitable dish with thick walls 15-20 cm long, we crush it well so that it "fits" tightly into the mold (this is very important! to fit snugly to the edges), and fill it with strong favorite alcoholic beverages - best of all with a mixture of Armagnac or cognac with fortified wine - port wine or banyuls.

You can also pour cognac with truffles, nutmeg, or anything else - in general, your favorite drink.

All this is a miracle for 24 hours - leave it for a day so that the dish is marinated, and then in the oven - cook in a water bath, and the surface is tightly covered with foil. Served with warm crispbread or toast.

5. At home, you can cook simply by throwing its chopped pieces on a hot frying pan with the addition of grapes - it cooks almost instantly.

Gourmets love to pour over foie gras with fig jam or taste it with vanilla sauce. It turns out delicious if you bake it in foil - you will lick your fingers!

6. Personally tested recipe.

We take absolutely fresh foie gras 500-600 grams, 30-50 grams of port, a little salt, white pepper, baking foil. First, carefully remove all the nerves and bile ducts from the foie gras, coat the result with salt and pepper, fill it with port wine and put it in the refrigerator for 30-60 minutes.

Then we wrap the soaked port wine and spices in foil, pierce it in several places and place it in a preheated oven (170-190 degrees).

Fat will flow through the punctured slots into the bowl in which the foil with the yummy lies, and at the above degrees, 500-600 grams will cook for about 30 minutes.

If possible, refer to the baking time indicated on the product label.

You can focus on the next time.

First, before placing the foie gras in the oven, it must be heated for 5 minutes at 160 degrees.

It will take 30 or 40 minutes to cook 500-700 grams of foie gras in the oven at 160 degrees, depending on what degree of roasting and readiness you need.

You cannot taste it during cooking, because it is useless: it is cold and hot - these are two different differences.

And if you have already taken it out of the oven, there is no way back.

If goose fat gets into the foil or mold, it must be carefully drained.

Then it should cool down (do not open the foil!) And it is placed in the refrigerator, where, according to the recipe, it needs to “lie down” for 2 days (or you can do without “layering”), and then it can be used in all forms and with any side dishes and sauces.

7. In principle, it is also prepared in a water bath. Only foie gru is initially placed not in foil, but in a saucepan, where it is covered with foil tightly on top, and this way the saucepan is then placed in a slightly larger saucepan in which water is poured.

8. You can also do it according to a peasant recipe: a frying pan (!) Is sprinkled with coarse salt (but not much!) And freshly ground black pepper, warmed up - the product is put into it, a little sherry and balsamic vinegar are added.

9. Foie gras, cut into 1 cm thick plates and fried almost without fat in a hot frying pan, so that they have a crust on both sides, and tenderness itself, is also good.

It goes well with pickled pear or fresh melon.

Delicious food is obtained by combining goose liver with bacon.

10. Frozen liver can be prepared quickly and deliciously by simply laying it out on a clean towel and sprinkling well with coarse salt and ground pepper.

A towel with foie gras is wrapped and placed for a day in the lower, warmest compartment of the refrigerator with vegetables. Then the salt is peeled off and the yummy is eaten with onion, raspberry or fig jam. Heat treatment is not required in this case !!!

The uniqueness of this dish lies not only in the fact that it is very useful because of its nutritional value - it can be adapted to any cuisine in the world and combined with almost any food - with kiwi and pineapple, orange and pear, cherries and cranberries, figs and dried apricots, Jerusalem artichoke and dates, plums and raspberries, apples and bread, white and red wine, champagne and port, sauerkraut and even ... with ice cream!

In the cooking process, it is very important to get rid of all the vessels, bile ducts and nerves carefully so that the goose liver itself does not lose its presentation and integrity.

Meals are served both cold and hot, and even raw - embalmed with balsamic vinegar and flower salt!

For the preparation of hot dishes, according to professional chefs, goose liver from Chalossé is more suitable, and for cold dishes - from Périgord.

Foie gras are most highly regarded among people - in autumn and winter, when it is cold outside and hungry in the stomach and wants something tasty and satisfying.

In order to taste the perfect foie gras cooked according to the original recipe, of course, you have to go to France, because in our restaurants in Kiev and Moscow, it is most often served from duck liver.

You can buy a semi-finished product in an ordinary food supermarket, however, one must be aware that it will most likely be made from duck - that is, it is not quite right.

This second meat dish is fatty and "heavy", so it is necessary to serve light vegetable side dishes, mushrooms and sweet and sour sauces with it.

For reference: in France, in supermarkets for delicacies, 1 kg of ready-made foie gras costs from 70 to 500 US dollars, and in restaurants the price of one tiny portion is from 25 euros per dish.

But the French cannot imagine the New Year and Christmas without this dish - they have the same family-national dish as our red caviar.

"Correct" foie gras weighs exactly 600-700 grams (and a normal goose liver - 700-900 grams), and well-cooked food will never leave the eater feeling heavy in the stomach or fat.