Chicken liver foie gras, an unusual recipe for the famous snack. Foie gras: what is it? How to cook foie gras according to a traditional recipe

Pamper yourself delicious pate you can without expensive goose liver. I show you how to cook foie gras from chicken liver- and even gourmets won’t guess what the pate is made of!
Foie gras, of course, is traditionally made from goose liver. But you can prepare a more economical and easy option from chicken. To prepare foie gras from chicken liver, the main thing is to boil the liver and not fry it. Cognac will add a light note of pleasant aroma and aftertaste. I replaced butter with cream cheese so that it is not too greasy.
Number of servings: 3-4
A simple recipe for foie gras from chicken liver home cooking step by step with photos. Easy to prepare at home in 5 hours. Contains only 90 kilocalories.

Preparation time: 19 minutes
Cooking time: 5 hours
Calorie Amount: 90 kilocalories
Number of servings: 9 servings
Occasion: On festive table

Complexity: Simple recipe
National cuisine: Home kitchen
Type of dish: Snacks, Pastes

Ingredients for eleven servings
Chicken liver - 250 grams
Onion - 1 piece
Garlic - 1 clove
Broth - 600 Milliliters
Cream cheese - 1.5-2 tbsp. spoons
Wine vinegar - 2 teaspoons
Cognac - 2 teaspoons
Spices - To taste

Step-by-step preparation
Rinse the liver. Place the liver, onion, garlic, and herbs in a saucepan. It is better to tie greens - it can be parsley, thyme, bay leaf. Fill everything vegetable broth or just water. Bring to a boil, skimming off any foam as it cooks. Then cook for another 5-8 minutes. The inside of the liver should remain slightly pinkish.
Then drain the broth and discard the greens. Place onion, liver, garlic into a blender, add cream cheese, cognac and vinegar. Stir everything and beat with a blender until homogeneous mass, similar to pate or mousse.
You can add spices to taste, for example - black ground pepper. Transfer the finished foie gras from chicken liver to a bowl or pot, cover cling film and place in the refrigerator for 4 hours. It is best to let it cool overnight. Serve the finished foie gras from chicken liver with herbs, croutons or white bread. Bon appetit!

To feel like a French aristocrat, just try the world-famous delicacy of goose liver. There are a lot of foie gras recipes: from traditional to exotic. It's not at all difficult to prepare this at home. the most delicate dish with a unique aroma.

Cooking traditional way It’s better to start in the evening, as some preparation of the main product is required. Classic recipe Foie gras from goose liver includes only 4 ingredients that can be supplemented as desired.

Required components:

1 kg of fatty goose liver;
50 ml white wine;
3 g salt;
3 g ground black pepper.

Cooking steps.

Wash the liver well, clean it of vessels and film and place it in a container with cold water. Leave the product to soak for 8-10 hours.
Cut the soaked liver into medium pieces, sprinkle them with pepper, salt and other seasonings of your choice.
Pour the wine into a deep bowl. Dip pieces of liver into it and leave for 3 hours to marinate.
Remove the pieces from the wine and place them in a ceramic pot, pressing lightly so that there is no space between them. Do not fill the container entirely: there should be some space left on top for air exchange.
Preheat the oven to 100 degrees. Place a container of water in it (on the upper level) to create a steam effect. Place the pot of liver on the grill below. Cook foie gras for 35-40 minutes.
The liver will release fat during cooking. Drain it into a separate bowl to later pour over the finished chilled dish. Natural sauce will help preserve taste qualities foie gras for 7 days (in the refrigerator).

Homemade chicken liver pate recipe

Chicken liver is not as fatty as goose liver, so to make foie gras from it, you need to add butter. If you are watching your figure, you don’t have to do this: the dish will turn out lighter.

Ingredients:

1 kg chicken liver;
50 ml red wine (dry);
200 g porcini mushrooms;
50 g butter;
3 g salt;
20 g sugar;
2 black peppercorns.

Cooking steps.

Place the thoroughly washed and cleaned liver in a cup of cold water and soak for 4 hours. Then rinse the product again under the tap and place it in a dry container.
Add wine, sugar, salt, pepper, and other spices if desired. Keep the liver in the resulting marinade for at least 12 hours.
Peel and wash the mushrooms.
Grind the mushrooms and pickled liver in a meat grinder several times until the consistency of the mass becomes uniform.
Soften the butter (you can take it out of the refrigerator in advance). Add to the resulting composition.
Transfer the mixture of mushrooms, liver and oil into a ceramic form, pressing down with a spoon. Preheat the oven to 190 degrees. Just like when preparing goose foie gras, place a cup of water in the oven and raw pate place it on the lower level. Cooking time - 40 minutes.
Serve chicken liver pate chilled.

Duck liver foie gras

Duck foie gras is more flavorful than goose foie gras. In addition, duck liver is cheaper, so many people choose this product to prepare the dish at home.

Ingredients:

100 g duck liver;
30 g lard(fresh);
100 ml milk;
half a bay leaf;
1 g salt;
1 black peppercorn.

Cooking steps.

Cut the liver in several places, salt it and place it in milk for 30 minutes to soak.
Boil the bay leaf and peppercorns in 400 ml of water. Place the liver in the boiling broth for 4 minutes. During this time, it will have time to cook, but will remain tender.
Boiled liver and raw lard Grind with an immersion blender until mushy. Ready foie gras can be decorated with red caviar.

Fried foie gras

This delicacy recipe is the most common. Fried liver It is easy and quick to prepare, and its taste is as delicate as that of traditional foie gras.

Required Products:

500 g of goose or duck liver (you can prepare fried foie gras from chicken liver);
2 g each of salt and ground black pepper;
leaf lettuce.

Cooking steps.

Rinse the liver, peel it, divide it into medium pieces and place it on a plate in one layer. Place the dish in freezer for 15 minutes.
Rub the cooled liver with salt and pepper.
Fry the pieces in a non-stick frying pan without oil for 1.5 minutes on each side. The liver will be ready when blood stops appearing on its surface.
Place the fried pieces in a baking dish and place in an oven preheated to 160 degrees for 20 minutes. During cooking, the liver will secrete fat; it needs to be basted periodically.
Ready fried foie gras is served on lettuce leaves.

What sauces are suitable for foie gras?

Traditional sauces, such as mayonnaise and ketchup, are not suitable for foie gras. This dish is served with sauces made from fruits, berries, alcoholic drinks, milk. Most popular recipes are the following.

Berry sauce:

mix 100 ml balsamic vinegar with 100 ml berry juice and 60 g of burnt sugar;
Boil the mixture until the mass becomes viscous;
Add 150 g of blackberries and raspberries to the boiling syrup (you can use 300 g of one type of berry), after a minute remove from the heat.

Fruit caramel sauce:

Squeeze juice from 200 g of grapes;
In a small saucepan, heat 20 g of sugar until it turns into caramel;
very carefully add 100 ml of port wine to the sugar, cook for 1-2 minutes (until the alcohol evaporates);
add grape juice and continue cooking for another 4 minutes;
when the sauce thickens, without turning off the heat, add chopped fruits and berries (pears, grapes, strawberries) to the ladle, boil for another 2 minutes;
Remove sauce from heat and cool.

Secrets and tricks when preparing a dish

To make any foie gras recipe at home a success, use these valuable recommendations.

When preparing this dish, choose exclusively fresh liver. When purchasing, press the product with your finger: if the formed hole does not level out for a long time, the liver is old or of low quality.
Use a heated knife to cut the liver into even pieces.
Do not add too many spices to the dish, as they can overpower the specific aroma and taste of goose foie gras. It is better to take a little salt, black pepper and paprika: they will emphasize the taste of the pate.
Do not taste the liver during cooking, since hot and cooled foie gras are completely different dishes.
Serve the dish chilled. Remove it from the refrigerator 20 minutes before serving.
Foie gras is a rather difficult dish for the human body, so serve it with vegetable or cereal side dishes. It is recommended to drink it with sparkling wine.

These recipes will help you decorate your holiday table and surprise your family and friends with this famous delicacy. Properly cooked foie gras is not only very tasty and tender, but also very healthy dish. A serving of goose pate can provide the human body with daily norm many vitamins and minerals.

It’s not at all difficult to feel a little closer to France and be a true aristocrat or new Russian. It is not at all necessary to wander around and admire Montmartre. It is enough to know what foie gras is and how it is eaten.

There are many nuances in preparation different dishes, small culinary tricks and real chef techniques. But rare dish rivals the scandalous accompaniment of foie gras. This is a delicate dish made from goose or duck liver. The whole controversial and conflicting situation is that from a certain age the birds, one might say, are force-fed a large number special food, and movement is severely limited. At the same time, the liver of geese and ducks increases in size many times. Various animal rights advocates have spoken out against this breeding technique. Not without their efforts, foie gras technology turned out to be prohibited and sharply limited in many countries. Some restaurants have imposed a culinary moratorium on foie gras. But historically everything was much more prosaic. Egyptians began to feed migratory ducks with the most accessible food available to them. high-calorie product- figs. The birds gained weight well, and their liver was simply very fatty and tasty. After all, foie gras is translated as “fatty liver,” and the ancestor of foie gras and figs was common root- fig, which actually read “liver on figs.” Just a historical and culinary pun.

Of course, we will depart from the classical canons in preparation and will not be such scrupulous gourmets, but chicken liver foie gras is no worse than the scandalous ones French dishes. We will give a peaceful color to this dish. To prepare it at home, you need following ingredients: 700 grams, spices, 300 grams of red wine, sugar, 50 grams of butter. Pour wine into a glass bowl, dissolve sugar in it, add a little salt and lay out the liver, washed under running water and dried with a napkin. Cover the dish with a lid and place in the refrigerator for 20-24 hours to marinate. To make this we need mushrooms. We, of course, are not French, and truffles are hardly available to us, so we will cook with the champignons we have on hand. Wash the mushrooms, remove films. Grind the liver with mushrooms in a blender, add 30 grams of butter. Grease a baking dish with oil and place the mixture there. Preheat the oven and place a baking tray with water, in which we place a form of chicken liver foie gras. At a temperature of 190-200°C, bake in a water bath for 40 minutes. Remove the mold and cool quickly in a container of cold water. Place our dish in the refrigerator for 6-8 hours. liver is usually served with fruit. You can serve it with bread without flavor enhancers and additives, but not spreading it on toast, but putting the liver mass on it (often on apple slices). This dish goes well with sweets and nuts, berries and ginger. Chicken liver foie gras is also served as an aperitif. To do this, peel the fruits, namely tangerines, remove the white film, remove the seeds from the plums and cut them into medium slices, add grapes. In a frying pan, adding one tablespoon of butter, fry this mass over low heat. The fruit mixture should release juice, add a tablespoon powdered sugar. Turn off the fire. Place fruit in the center of the dish and chicken liver foie gras on top. Add 2 tablespoons of red wine to the caramelized juice in the pan and mix. We heat it so that the sugar dissolves in the wine and pour the sauce over our dish. Chicken liver foie gras is removed from the refrigerator literally before serving. It is cut with a knife with a sharp thin blade or a lyre (food wire) into portioned pieces no more than 1 cm thick. Served with red or white wine.