From goose liver as it is called. foie gras dish

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Would you like to join french cuisine? Then figure out how to make foie gras.

What it is?

Foie gras is the fatty liver of fattened geese or ducks. By the way, the name is translated from French as “fatty liver”, so it fully reflects the essence of the product.

Birds are fattened in a special way, and this process cannot be called humane. First, geese and ducks feed naturally, then they are locked in cramped cages (thus movement and energy expenditure are limited) and fed rich in starch and protein food. And final stage This is forced feeding. A special “gavage” pipe is placed directly into the bird’s throat, through which grain and fat are fed daily, and the volume exceeds the norm by 10 times!

As a result, it turns out gourmet delicacy which is popular not only in France, but all over the world. One liver weighs about 500-700 grams, and the volume of fat in it reaches 40%. The hue can vary from pale yellow to light pink, and the structure is dense, but at the same time very delicate.

How to cook?

How to cook foie gras? There are many ways, and several will be discussed below.

Method number 1

You can cook fried foie gras. For this you will need:

200 grams of foie gras;
2-3 tablespoons of vegetable oil (it is best to use olive oil);
3-4 lettuce leaves;
a pinch of Provence herbs;
salt to taste.

Cooking:

First, the liver must be washed well and cleaned of all veins. Next, salt it a little and rub it with Provence herbs. But do not overdo it with seasonings, they can kill the taste of the most important ingredient.
Cut the foie gras into small slices about 1.5 centimeters thick.
Heat up in a frying pan vegetable oil and fry the liver on it. How long to fry such a product? Since it has a delicate texture, literally a couple of minutes on each side is enough.
Serve fried foie gras on lettuce leaves.

Method number 2

From the fatty liver of a duck or goose, you can make the most delicate pate.

List of required ingredients:

600 grams of fatty duck or goose liver;
70-80 grams of goose or duck fat;
1 head of onion;
any spices to taste, such as basil or Provencal herbs;
salt to taste.

Step-by-step instruction:

Wash the liver, clean from the veins and cut into slices.
Peel the onion and chop finely.
Melt the fat in a frying pan and first fry the onion in it until soft, and then the liver. If desired, you can stew the ingredients under the lid for a couple of minutes to make them more tender. At the end or a minute before fully prepared salt and season them.
Now place all the components in a blender or meat grinder and grind to end up with a homogeneous mass.
Serving such a tender pate is best served with hot crispy toast, it's very tasty!

Method number 3

Prepare delicious spicy foie gras with wine sauce. For this you will need:

400 grams of duck or goose liver;
ground black pepper;
coarse salt (you can use sea salt);
70 ml of wine (it is better to use white, it is lighter and has a mild taste);
30-40 ml of wine vinegar;
a pinch of Provence herbs or other seasoning of your choice

Description of the cooking process:

First, properly prepare the liver: wash it, remove the veins and cut into medium-sized slices.
Prepare the sauce. To do this, simply mix the wine, spices, wine vinegar and black ground pepper.
Lightly heat the salt in a frying pan, then lay out the liver and fry until tender.
Pour the foie gras with sauce and simmer for literally two minutes, and then serve.

Method number 4

This recipe is very unusual, as it involves the use of berries. But the taste of the dish is simply amazing!

List of required ingredients:

500 grams of foie gras;
300-400 grams of berries (for example, viburnum, strawberries, mountain ash, and so on);
3-4 tablespoons of sugar;
4 tablespoons of water;
3 leaves of fresh mint;
salt;
seasonings to taste.

Cooking:

The liver must be washed and cleaned of veins, and then cooked in any way convenient for you, for example, fry in a pan or send it to an oven preheated to 180 degrees for 20 minutes, after wrapping it in foil (this way the product will retain juiciness). Before cooking, salt and season the foie gras, but not too much.
Now move on to preparing the berries. They need to be washed well and put in a pan, sprinkled with sugar. When they start up the juice, add water and cook everything until it thickens.
Place the foie gras on a plate, cut into portions, and pour over berry sauce. Garnish the dish with mint leaves.

Method number 5

Prepare delicious and unusual pickled foie gras. Here's what you need for this:

600 grams of duck fatty liver;
500 ml of wine;
basil, Provence herbs and nutmeg to taste (a little of everything);
salt.

Instruction:

Wash the liver and clean it from the veins, season it and salt it, place it in any container and pour it with wine. In principle, you can choose any other alcoholic drink, depending on your preference.
Leave the foie gras to marinate overnight.
Next, wrap the liver with foil and send it to the oven preheated to 180 degrees. But place a container of water under the baking dish to make heat treatment softer.

Method number 6

Delicious and unusual in taste, foie gras with grapes will turn out.

Required Ingredients:

300 grams of fatty goose liver;
100 grams of grapes (it is desirable to use a seedless variety);
1 tablespoon of olive oil;
salt to taste.

Process description:

Wash the liver in running water and remove the veins. Wash and dry the grapes too.
Heat the oil in a frying pan and fry the liver along with the grapes.
You can serve this dish with any sauce, for example, sweet and sour.

Treat yourself, guests and loved ones with delicious dishes!

There are many rumors around the production of foie gras - including the torture of birds that need to be saved from cruel farmers. The treatment of the bird is indeed not too humane: in order for the liver to be really fatty, geese and ducks are force-fed.

In small French farms, fattening goes something like this. Ducklings are bred in incubators, for the first 3-5 weeks after birth they are kept in rooms lined with straw, and then they are released to graze on the grass. When the birds reach the age of 12-13 weeks and weigh at least 1 kg, gavage begins - intensive fattening, which lasts 14-18 days. The bird is fed abundantly with corn 3 times a day. This is where the cultivation ends. In the village version, slaughter, butchering and processing of the liver take place right at the place where the ducks are fed. At artisan producers who grow birds themselves and cook liver, prices are much higher than those of industrial ones, but the taste farm products more refined.

Controversy about cruelty

The consequence of the gavage - enlargement of the liver - bears little resemblance to classical cirrhosis. This prejudice is the main stumbling block in modern history foie gras. His opponents tell horrors about forcibly stuffing unfortunate birds incredible amount fodder, some even claim that the paws of geese and ducks are nailed so that they cannot escape from their tormentors.

Defenders of farmers argue that the process of feeding, if it takes place according to all the rules, is quite humane. They hold the bird’s head very carefully, open the beak, press down on the tongue, carefully insert a tube lubricated with fat, fill the esophagus with food through it to a certain level, close the bird’s beak, making sure that it does not choke, and help move the food along the esophagus. So that the bird does not get nervous, the same person feeds it.

Proponents of foie gras explain that since the goose and duck swallow food without chewing, then force-feeding does not have a traumatic effect on them, and their esophagus bears little resemblance to a human and has a special protective layer, since their natural food is very rough. In addition, after feeding, geese and ducks will certainly get a throat massage. All in all, there is nothing painful about force-feeding for birds, argue gauvage advocates and call for improving the quality of the short lives of geese and ducks, as well as fighting irresponsible breeders.

Prohibitions

Benefit for health

In the Gers region, in the Haute-Garonne and adjacent departments, where the consumption of duck fat, foie gras and duck stew(confit), mortality rate from cardiovascular diseases one of the lowest in France, and life expectancy one of the highest. ( "Renaud de Lorgeril", , "Diet for Health" - Renaud, de Lorgeril, 1994, In "Le Regime sante" de Serge Renaud chez Odile Jacob)

This phenomenon was dubbed the French paradox by American researchers and MD Serge Renault, an expert on the subject.

Foie gras is rich in unsaturated fatty acids. Their consumption is recommended for daily nutrition because they lower the level of "bad" cholesterol in the blood. Perhaps this quality of foie gras is one of the factors contributing to the exceptional longevity of the population of the South-West of France.

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foie gras- noun foie gras french delicacy foie gras … Universal additional practical explanatory dictionary by I. Mostitsky

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The recipe for this dish used to be considered a rarity, but with the development of the Internet it can be found without problems. As the name suggests, foie gras is a French dish. Foie gras is very healthy, but, in turn, high in calories (500 Kcal / 100 grams). Today we will tell you how to cook this delicious dish.

The main ingredient of the dish, first of all, goose liver is a rather fatty food - the goose needs to be fattened in a special way, for example, walnuts, figs and flour to maximize the fat content of the foie gras.

Ingredients

1) goose or duck liver (100-300 grams, to taste);

2) goose fat or just sunflower oil;

5) fruits, alcohol, spices, milk, honey, nuts (optional).

foie gras recipe

Foie gras is easy to make at home and doesn't have to go to a restaurant. First of all, the liver must be cut into the number of pieces that you need. Heat up a frying pan and sprinkle it with salt. Goose liver should be peppered, salted and seasoned with spices, then put the pieces in a pan.

The advantage of cooking foie gras is that the dish is cooked very quickly, 10-15 minutes will be enough. Fry on one side for 5 minutes, turn over, put the foie gras on a plate after 10 minutes.

Cooking goose foie gras, recipe number 2: cut the liver after roasting, preferably with a hot knife. Many cooks say that the liver should be fried in the same goose fat. It can also be in milk and honey. They even practice roasting in wine.

Making the foie gras sauce

Sauce takes its due place in the preparation of foie gras. It is prepared from various ingredients and different ways. Most often, alcohol is preferred, for example, wine, brandy, skate or whiskey with the addition of citrus fruits and grapes.

Fruits are cut, spread on hot pan and pour alcohol, sometimes add Orange juice. There are also more "soft" sauces: from milk and chocolate.

Foie gras is laid out on a plate, poured with sauce, sprinkled with herbs, nuts, decorated with salad. Most often, this dish is eaten either with soft white bread, or with toasted croutons. Enjoy your meal!

Video recipes

Chicken liver foie gras:

Foie Gras with Strawberries:

Foie Gras Carpaccio:

Foie Gras Pate:

Foie gras is a food product made from the liver of a duck or goose that has been specially fattened. According to French law, when talking about the concept of what foie gras is, we are talking about the liver of a duck fed by force. However, outside of France, poultry is sometimes raised using breastfeeding. A pastry containing a pâté of similar meat and bacon was formerly known as "Strassbourg Pie".

Foie gras is a popular and very famous delicacy that comes from the aroma of this dish is described as rich, thin and buttery, unlike the usual duck or goose liver. This product is sold in in kind or serves as an ingredient in the preparation of mousses, parfaits or pâtés, and can also be used as a garnish with other food products like a steak.

As early as 2500 B.C. The ancient Egyptians learned what foie gras was after seeing that many birds could be force-fed and began the practice. Then a similar type of geese feeding spread from Egypt to the countries of the Mediterranean basin.

Today, France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of this product, of which 96% was produced from duck liver, the rest from goose liver.

In France, the concept of what foie gras is today is quite extensive, since this delicacy exists in various types, legally fixed, and includes both expensive and cheap varieties.

So, foie gras ENTIER (whole) is made from one or two whole lobes of the liver and goes on sale boiled, semi-cooked or raw.

Another variety is foie gras made from pieces of liver put together. The block of this product, fully prepared, consists of 98% natural delicacy.

If we are talking about foie gras "with pieces", it must contain at least 50% goose liver and at least 30% duck liver.

In addition, there are foie gras pate, foie gras mousse (both products must contain at least 50% goose liver or even more), goose liver parfait (75% or more foie gras) and other convenience foods (without requirements). to composition).

Fully finished product, as a rule, is sold in any glass container or in metal cans for long term storage. Fresh foie gras is generally not available for sale except on the eve of major holidays. The frozen product is sometimes sold in large supermarkets.

As a rule, French dishes with this product are prepared on low fire because the fat it contains melts very quickly. American and other recipes usually call for hot foie gras rather than warm or cold.

In Hungary, it is traditionally fried on which is then poured over the finished product and left to cool. This dish is also eaten warm. In other parts of the world, foie gras is used in dishes such as rolls, pasta fillers, or served on a steak as a side dish.

As already mentioned above, given the characteristics of what foie gras is, the traditional method of its preparation is low-temperature methods. This delicacy is also often served seasoned with truffles and other delicacy mushrooms. Fans will appreciate accompanying it with brandy or cognac.

Among the many delicacies of the world, one of the places of honor is foie gras. Unique taste this fine dining was discovered many centuries ago. Foie gras - what it is best known to the French, who have the most delicious recipes goose pate. The production of the delicacy in this country is the largest, but if you want to try it, you do not have to go to France. At home, it will turn out no less tasty.

What is foie gras

treat with unusual name is a goose liver prepared in various ways in the form of a liver pate or whole slices. What is foie gras in Russian? It literally translates as fatty liver.. The fat content is the whole uniqueness of the product, so an ordinary goose is not suitable for it. In order to obtain foie gras, poultry is raised in a special way. She is fed with corn, fattened with a special barley flour with figs or wheat flour with walnuts. Goose nutrition is excessive to increase fat content.

What are they made of

Modern recipes allow the preparation of delicious french dishes from the liver of other birds, which is much cheaper, because the answer to the question of how much foie gras costs is about 2,000 thousand rubles for 75 g. You can replace it with duck, chicken or goose grown in the usual way. Classic recipe dishes served hot should be prepared with goose livers from Chalosse or Périgord.

How do they do

Foie gras - what is it and how is it prepared? It is important to make the traditional goose liver delicacy very carefully. Otherwise, after you eat it, such unpleasant sensations as heaviness from duck fat will appear in the stomach. Before you start frying or baking, it is important to thoroughly clean the liver from all bile ducts, vessels, but this must be done so that the product does not lose its appearance.

How to eat

It is best to eat this dish during the cold season. There are several rules that will help you enjoy the wonderful taste and taste of foie gras - what is it:

Fruits and berries make the dish lighter.
Additionally served sweet and sour sauces, dry wine, truffles.
White bread without additives.

How to make foie gras at home

If you cook at home, you can choose any recipe. It can be frying in a pan, baking in the oven, cooking tender pate. When deciding how to cook foie gras at home, consider a few rules:

Hot and cold, this dish is two different things.
If you have already pulled the liver out of the oven, there is no point in putting it back for additional baking.
If goose fat gets into the foil, carefully drain.

foie gras recipes

How to cook foie gras depends only on your preferences. There are a lot of recipes. They differ in which liver you choose to cook, as well as additional ingredients. Of them are made various sauces for this gourmet treats. Additionally, honey, milk, berries, fruit juices, black truffles, white mushrooms.

Goose liver foie gras recipe

Time: 90 minutes.
Servings: 2 persons.
Calorie content of the dish: 412 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

The foie gras dish in itself causes admiration and pleasure, but cooked according to next recipe it will impress your guests much more. It is best to serve two original sauces, which wonderfully set off the taste of goose liver delicacy. One of the sauces should be from fruits, the second from berries. Both can be made on your own.

Ingredients:

goose liver - 550 g;
white pepper - to taste;
port wine - 53 ml.

Cooking method:

Soak the product in port wine for an hour.
Wrap in foil, as in the photo, and put in the oven at 180 degrees for half an hour.

From duck liver

Time: 4 hours.
Servings: 10 persons.
Calorie content of the dish: 370 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: medium.

Duck liver is no worse than goose liver for making a delicacy. Gourmets distinguish more gentle creamy taste goose liver, but duck liver has a seductive rich aroma. If possible, it is best to purchase duck liver in people who breed domestic ducks.

Ingredients:

fresh duck liver - 1200 g;
white wine - 75 g;

Cooking method:

Cut the liver into slices, as thick as in the photo, add wine, spices.
Send to the oven for 30 minutes at 95 degrees.
Put the dish in the refrigerator for 1-2 days.

From chicken liver

Time: 25 minutes.
Servings: 3 persons.
Calorie content of the dish: 200 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

If you want to cook something unusual, tasty, but inexpensive, then chicken liver foie gras is a great choice. It won't make much of a difference in taste. original recipe with a goose, but will delight you with no less tender and pleasant taste, low cost. To do this, you will need to add butter and chicken fat and a few other ingredients to the recipe.

Ingredients:

chicken liver- 35 g;
onions - 2 pcs.;
dry white wine - 110 ml;
melted fat- 2 tbsp. l.;
butter - 160 g;
milk - 200 ml;
sugar - to taste;
fresh thyme - to taste.

Cooking method:

Soak the liver in milk for 6 hours.
Roast it for butter about 8 minutes.
Fry the onion in chicken fat, pour in the white wine, simmer until the liquid evaporates.
Grind everything in a blender.

Foie gras with bacon

Time: 30 minutes.
Servings: 1 person.
Calorie content of the dish: 380 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: easy.

The goose liver dish itself is heavy, but gourmets do not deny themselves the pleasure of adding a few slices of bacon to it. This will make your lunch even more satisfying and high-calorie, but if you do not care about your weight, then feel free to include this recipe in your piggy bank as one of the most delicious. In order to make the dish less heavy, you need to serve with fruit.

Ingredients:

liver - 100 g;
bacon - 100 g;
melon - 150 g;
pear - 50 g.

Cooking method:

cut into meat products slices 1 cm wide, as in the photo, fry them together.
Place on a plate with chopped fruit.

With milk and honey

Time: 30 minutes.
Servings: 2 persons.
Calorie content of the dish: 356 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: medium.

A common foie gras recipe includes foods such as honey and milk, which make delicate taste dishes are better than with simple frying. If you are allergic to honey, you can substitute the same amount of sugar. The treat will not suffer much from this. Meat is cooked simply and quickly. The best supplement pickled onions will be added to it.