Duck liver foie gras. Historical Product Information

Many people have heard the word “foie gras” - I dare to assume that there are many more of these people than those who have tasted foie gras or at least know what it is. With its advent, the meaning of foie gras as a symbol of expensive and pretentious food weakened somewhat, but did not sink into oblivion.

If we talk about the culinary side of foie gras (it’s more correct to write it this way, I’ll explain why below), this product today is also not as accessible as it was several years ago, before the fall of the ruble exchange rate and the introduction of food anti-sanctions, to which foie gras formally falls . Yes, you can still order foie gras in some restaurants, as well as buy it online, but this is only available to a few. So why did I start writing this article only now, when the golden age of foie gras is already behind us? It's simple. It never hurts for an educated and comprehensively developed person to expand his horizons, even if there are no practical prerequisites for this. Let's say I have never swum in the Pacific Ocean and have never seen it, but I am not at all burdened by the knowledge of its existence. Therefore - foie gras!

What is foie gras?

“Foie gras” or “foie gras” is a translation from the French foie gras, which translates as “fat liver”. To be even more precise - “fatty liver”, because as soon as internal organ becomes food, according to the rules of the Russian language, it immediately turns from liver to liver. However, foie gras is not called any liver, but only the liver of ducks or geese that have been subjected to special forced fattening. The fact is that the lifestyle of waterfowl contributes to the fact that excess fat deposits accumulate in the liver: as a result of such fattening, it can grow several times. Of course, the uninitiated often compare this effect with cirrhosis, which is incorrect: if for some reason the bird is stopped being fed, its liver will return to normal.

Uncooked foie gras

These manipulations have primarily a culinary meaning. Because the liver grows from fat, it will eventually have an extremely delicate taste and consistency, for the sake of which this is all started. The ancient Egyptians were the first to pay attention to such properties of the liver of waterfowl: archaeological finds indicate that forced-feeding technologies are at least 4.5 thousand years old. The initiative of the hospitable Egyptians was enjoyed no less by the ancient Greeks, from whom the most famous gourmets of antiquity, the Romans, adopted it. Several recipes for preparing “fig liver” (emphasis on the first syllable) are given by Caelius Apicius, the author of the main cookbook of antiquity.

With the onset of the Middle Ages, the technology for making foie gras was forgotten for several centuries, after which it unexpectedly surfaced in the north of France and in. The fact is that the only kind cooking oil in this region it was creamy. As you know, kashrut rules prohibit mixing meat and dairy products, which is why Jews who came here found themselves in a culinary impasse. Ancient Egyptian technology became the salvation. At first it was used for production large quantity cheap fat that was rendered from the liver to cook with. Then some smart guy realized that such liver was delicious on its own, and the ancient Roman delicacy suddenly became a gastronomic hit in the Jewish quarters of Strasbourg and Metz.

Gradually, foie gras spread beyond Alsace and penetrated into Hungary, where fatty goose liver successfully fit into the Hungarian culinary tradition, becoming a local specialty. Globalization has contributed to the introduction of foie gras to the rest of the world, but this product has not become universal: France still produces more than 75% of the global volume of “fatty liver”, another 8% is produced by Hungary, and Bulgaria is breathing down its neck (unexpectedly!) , and the rest of the world accounts for about another 5%.

An invention that revolutionized the world of cooking is also associated with foie gras: . The fact is that the standard method of preparing foie gras led to the loss of a large amount of product - fat was actively rendered from the liver, and all the chefs who worked with this delicacy were looking for a way to reduce these losses. The solution was found by Georges Pralu, the chef of the Troisgros restaurant in the French city of Roanne. He decided to pack the foie gras in a vacuum bag (in the 80s this technology was already actively used in the Western food industry) and cooked it at a low temperature. The experiment was a success, and what a success: it turned out that foie gras not only loses much less weight, but also acquires a more delicate consistency.

What kind of foie gras is there?

Foie gras is a product with many faces, just like the delicacies made from it. The first difference between the varieties of foie gras is that to obtain it you can use different types birds. Most of the foie gras produced in France is duck, while Hungarians prefer foie gras. By the way, the bulk of foie gras produced in Hungary is exported to France.

There are also different serving options: cold (cooked but chilled) and hot (fried just before serving). Both are delicious, perhaps the second option allows you to better appreciate the texture, but the first is “lighter” and more understandable, since it resembles an incredibly delicate pate.

Finally, there are classifications of foie gras according to the method of preparation and the amount of product used. In France, for example, the following designations are used:

Foie gras entier is a whole foie gras made from one or two whole lobes of the liver, and can be cuit (fully cooked), mi-cuit (half cooked), or frais (raw). However, raw foie gras in France is considered seasonal product and is actively sold only before Christmas; during the rest of the year it can be bought far from everywhere and mainly in frozen form.
Foie gras is a product made from pieces of foie gras molded together.
Bloc de foie gras is a fully cooked block that contains 98% or more foie gras. If the packaging states avec morceaux (“with pieces”), the content of foie gras pieces must be at least 50% for a product made from goose liver, and 30% for duck.
Pâté de foie gras is a pate containing at least 50% foie gras.
Mousse de foie gras is a mousse containing at least 50% foie gras.
Parfait de foie gras - parfait containing at least 75% foie gras.

You may also come across other names, but the content of foie gras in them is not regulated by law.

Whole foie gras terrine

The ethical aspect of foie gras

With the growth of everyday awareness and the spread of liberal ideas in the world, a movement began to spread calling for a ban on the production of foie gras as unethical. Indeed, gavage - the process of forcibly fattening birds - cannot be called humane. Immobilized birds have a tube inserted into their throat, through which food is literally pushed. As a result, geese and ducks that are subjected to this execution are injured and stressed, not to mention difficulty breathing and circulation due to the enlargement of the liver several times its normal size.

These considerations have led to the fact that the production of foie gras is prohibited by law in some countries of the world, which, however, have never been leaders in this industry. These countries include Australia, India, Türkiye, Argentina, as well as a good half of the EU countries. In the United States, the production of foie gras is prohibited only in the state of California. I don’t want to produce it in Russia.

Opponents of animal cruelty are calling for a ban on foie gras production in other countries, especially in those where it has historically been common. It is clear that it will not be easy to push the French in this regard, but some Hungarian manufacturers have already thought about how to make their craft more ethical. For example, they came up with the idea of limiting the size of portions and feeding time of birds for a certain period, after which they themselves attack the food and eat much more than usual. However, to what extent can this and other similar technologies help avoid violence against animals, preserving traditional production and jobs are still unclear.

How to cook foie gras?

If you are the lucky owner finished product- jars of foie gras, there is no need to cook it, but it is simply necessary to serve it correctly. To do this, you can quickly dip the jar in hot water, so that the liver is easier to remove, then cut the foie gras into slices and serve with toast, seasoned with cereal sea salt and accompanying lingonberry jam, chutney or other fruit or berry sauce. Among the wines with foie gras, Sauternes, Gewürztraminer, ice wines and white dessert wines in general are ideally combined.

If you get a whole foie gras, you can either sort it from the veins and cook it sous vide, or cut it into the same slices and quickly fry it in a pan. high fire to the crust. In Budapest I had the opportunity to try foie gras “Hungarian style”, with onions and paprika, and it was a rather pathetic sight: swimming in a huge number fat pieces of liver, the texture of which was slightly different from chicken. Therefore, the main thing that is required of you is not to overcook the liver, and then you will have a tasty and memorable delicacy. Fried foie gras is served in much the same way as cold foie gras, with the exception that you won't need bread, so you can substitute it green salad or other light side dish.

Have you ever tried foie gras, and under what circumstances?

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. The natural sauce will help preserve the taste of 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 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 salad.

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 over the pieces.
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.

The following recipes will help you decorate festive table, surprise your family and friends with the 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.

Whatever names have been invented in the culinary world. For example, not everyone knows what “foie gras” is, but most people associate this dish with something foreign, expensive and refined. Is it really so? Is it possible to cook the mysterious foie gravy at home without the help of a chef? What types of dishes are there? The phrase foiegras in Russian quite quickly became a single word and partially lost its meaning, since translated from French, from which it came, it means “fatty liver.” Initially, the phrase had to do with goose or duck liver. The birds were deliberately fattened well before being slaughtered and butchered, turning their livers into a hearty cold snack.

But outside of France, the traditional recipe was quickly modified, and foie gras became a dish based on the liver of any bird, including chicken, turkey, etc. Classic preparation Foie gras is intended to be served as an independent dish or used as a component of other hot dishes. As for alcoholic drinks, foie gras is usually accompanied by champagne or other dessert wine.

In its historical homeland, foie gras has several varieties. Its whole version cannot have more than 2 parts from different specimens of the liver, while spices, liqueur and table wines, and grape-based vodka are added to it. Classic foie gras combines several different livers, as a result of which the cut of the product demonstrates its marbled texture.

For bloque foie graves, all pieces of liver are emulsified, so the consistency becomes more uniform both in appearance and when touched. Also, the dish can contain only 50% foie gras or more so that it retains this name, and it can be diluted with goose fat. By the way, associations of this dish with privileged segments of the population is not accidental. In terms of cost, goose liver, especially when increased in volume due to forced feeding of poultry, is much more expensive than chicken liver and the like.

Separately, attention should be paid to the technology for preparing different types of foie gras. The most common and accessible to the consumer is canned, obtained by processing the product high temperature(100 degrees) in a closed container. This allows you to preserve the liver for a long time in a form suitable for consumption or further preparation. However, you will need to keep it cool place: for example, a pantry.

Half-cooked foie gras has a creamy texture, as a result of which it does not lose its properties and taste qualities only when stored in a cold place. To obtain such a product, the liver is sterilized and packaged in a glass or ceramic container. And the most traditional is raw foie gras, which can only be purchased at the market. This product is not stored, but for most dishes the recipe requires raw foie gras as the main ingredient, which has not been preserved or sterilized.

How to cook foie gras according to a traditional recipe?

The classic recipe for processing foie gras goose liver includes, in addition to the main component, only 3 ingredients: white wine, pepper and salt. If desired, they can be supplemented with your favorite spices. For 1 kg of liver there is 50 ml of white table wine and a pinch of any seasonings.

The preparation of goose liver is carried out by washing it and soaking it in cold water for a day. Therefore, cooking foie gras usually begins in the evening. After 8-10 hours it must be cut into sufficient large pieces, which are rubbed with pepper and salt, as well as any other seasonings and placed in a bowl filled with white wine. The liver will marinate in alcohol for another 2-3 hours.

The next stage has several variations. If you want to get traditional foie gras, then fill the ceramic container with the pieces removed from the marinade tightly, by light pressing, and you need to leave a little empty space up to the neck of the pot where air exchange will take place. If a block of foie gras is planned, the pickled liver is passed through a meat grinder twice, and then the resulting mass is also placed in a ceramic container.

In an oven preheated to 100 degrees, place a cup of water to create a steam effect, place a container of foie gras on the bottom rack, cook the dish for 30-40 minutes. The fat that the liver secretes needs to be poured into a separate cup: it will subsequently be poured over the finished foie gras when it has cooled to required temperature. In addition, such impregnation is a natural preservation for foie gras, allowing it to be stored in the refrigerator for up to 7 days.

Christmas foie gras with goose liver and truffle: recipe

On the Christmas table in France, foie gras is an obligatory element that crowns the entire composition. But it is prepared differently than in traditional recipe: Foie gras is served here, diluted with duck or goose fat, lard and even pork fillet. However, about 55% of the goose liver itself should be preserved.

Compound:

Goose liver - 800 g
Milk
Porcini mushrooms - 1-2 pcs.
Duck liver - 300 g
Cognac - 120 ml
Pork fillet- 300 g
Spices - to taste

Preparation:

The liver needs to be soaked in milk for 4-5 hours, after which it is necessary to remove films and other debris, including the bile ducts. If desired, all fat is cut off from it.
Then porcini mushrooms are prepared, which are original recipe replaced with truffles. For the indicated volume of goose liver, there are 1-2 mushrooms, which need to be cut and placed in the liver.
At the next stage, the liver is marinated in cognac, and at this time you should start preparing the remaining components. Pork fillet is ground in a meat grinder, having previously been deprived of films and bones, duck liver goes there too.
The minced meat must go through a meat grinder twice, after which it is combined with salt, pepper, nutmeg and marinade from foie gras.
Now you need to find round shape, which can be placed in the oven, and its bottom and walls lined with a mixture of minced meat with spices and marinade. 0.25 of its total volume should be left for the subsequent “closure” of the dish.
The marinated liver is placed in the resulting “pot” of minced meat and covered with the remains of the minced meat, as a result of which it is sealed into it. To prevent the dish from becoming dry when baking, spread 50 g of duck fat on it.
Place the container with foigran on the lower rack in the oven, and under it - a bowl of water to create water bath. In such conditions, Christmas foie gras will be cooked for 50 minutes at a temperature of 150 degrees.
The traditional recipe involves further ripening for 2 days, but it is much more important to serve the dish cold, cut into plates 1-1.5 cm thick.

Chicken liver foie gras recipe: cooking features

Chicken liver, even with proper fattening, which is not produced in Russia, cannot be compared with goose in its fat content. Therefore, in all foie gras recipes that include chicken liver, if necessary, butter is added to the list of ingredients, which allows you to increase the fat content of the product and ready-made dish. And without it, foie gras becomes lighter and therefore attractive to those who are watching their figure or are simply accustomed to eating healthy and low-fat foods.

The classic recipe involves soaking 1 kg of chicken liver in cold water for 4 hours, after which the product is rinsed again under running water and placed in a free bowl. The liver needs to be poured with 500 g of dry red wine, add 1 tbsp to this marinade. sugar and a pinch of salt. If you wish, you can throw in 2-3 red peppercorns. It takes 12-18 hours to soak chicken livers in this mixture, so it is advisable to carry out this procedure overnight.

After the liver is marinated, it is necessary to prepare porcini mushrooms in the amount of 200 g. They are cleaned and washed, and then put into a meat grinder, where the liver cut into pieces is sent. You need to grind the products 2-3 times until they turn into a uniform mass. Then 50 g of butter, previously softened, is added to them, and the whole mixture is laid out in a ceramic mold.

Raw foie gras is pressed, the container is covered with a lid or covered with foil, and sent to an oven preheated to 190 degrees. As is the case with traditional French recipe Chicken foie gras is cooked in a water bath, so a bowl of water is also placed in the oven. Total cooking time - 45 minutes.

Foie gravy is always served chilled, and in some cases it is allowed to ripen in the cold for 36-48 hours. According to French traditions, foie gras is consumed with table wine. In Europe, some modifications were introduced, and fruits, nuts and ginger, as well as fruit and wine sauces, became constant companions of this dish.

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

The main ingredient of the dish, first of all, is goose liver - a fairly 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 (to choose from).

Foie gras recipe

Foie gras can be easily prepared at home and you don’t have to go to a restaurant. First of all, the liver must be cut into the number of pieces that you need. Heat a frying pan and sprinkle it with salt. The goose liver must be peppered, salted and seasoned with spices, then put the pieces in a frying pan.

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

Cooking goose foie gras, recipe No. 2: cut the liver after frying, preferably with a hot knife. Many chefs claim that the liver should be fried in the same goose fat. Can also be served in milk and honey. They even practice roasting in wine.

Making foie gras sauce

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

Fruits are cut and placed on hot frying pan and poured with alcohol, sometimes adding Orange juice. There are also “softer” sauces: made from milk and chocolate.

Foie gras is placed on a plate, poured over with sauce, sprinkled with herbs, nuts, and decorated with salad. Most often this dish is eaten with soft white bread or toasted croutons. Bon appetit!

Video recipes

Chicken liver foie gras:

Foie gras with strawberries:

Foie gras carpaccio:

Foie gras pate:

Foie gras (from the French Foie Gras - “fatty liver”) is a goose liver pate. The dish has an exquisite creamy taste and refers to the attributes of luxury. Traditionally, foie gras is served in France at the Christmas table, so that the whole coming year will be successful and rich.

The history of the origin of the dish is no less interesting than the process of eating it, so we recommend starting your acquaintance with the snack with a time travel.

Foie gras - what is it and where does it come from?

Despite French name, the true birthplace of foie gras is Ancient Egypt. Being attentive and savvy, the Egyptians noticed how the taste of liver changed when wild geese overeat.

After some time, the bird was domesticated, and its liver became a frequent guest at feasts. The main secret unusual taste the delicacy was figs, which large quantities present in the diet of geese.

With the decline of the empire, the foie gras recipe was forgotten. Only enterprising Jews possessed the secret of making goose liver pate. From them he came to the southwestern regions of France and Alsace, where he was immediately introduced to the royal family.

Now the snack is known all over the world and gourmets from all over the world come to France for tasting.

Traditions of eating goose liver

Ability to use correctly gourmet dishes, serving them and combining them with other products will not lead to awkward situations when going to a restaurant or social event. Valuable knowledge will not be superfluous if you yourself want to organize a reception and present your friends with an original table.

There are several ways to serve goose liver:

In raw form. Christmas symbol of France and gastronomic chic. The liver must be whole. When served, foie gras is divided into portions and is a cold appetizer;
Fresh. Everyday dish French cuisine. View culinary processing You can choose at your discretion, as this will not at all spoil the original, pronounced taste of the liver. It is customary to serve it in clay or ceramic dishes;
Pasteurized foie gras. A semi-finished product that requires further processing. Such livers are often sold in supermarkets, thanks to long term storage;
Canned foie gras. The most accessible type of goose liver, which is the best combination finished product and semi-finished product. Stored in own juice for several years without compromising quality and taste.

Knowing how to serve and cook is only a small part of the culture of eating foie gras. To fully enjoy the aesthetic properties of the delicacy, you need to combine the snack with suitable products.

Alsatian Foie gras or Foie gras antires is the only type cold snack from goose liver, which is served as independent dish. Pumpkin is used for decoration green onions and scallops.

All varieties go well with plain foie gras sour sauces, vegetables and mushrooms. Goose liver is used for filling pies and baking with fruits and vegetables. Block de Foie gras or pieces of liver are always served in combination with a hot dish, sour vegetables or fruit.

Non-pure foie gras includes parfait and mousse. Experts recommend eating parfait for breakfast or dinner with hot soups and sour drinks. The pate can also be supplemented with a warm baguette, herbs, and lemon slices.

Mousse - perfect base for desserts. The French love to eat it from bowls with toast or eclair buns.

Fattening poultry for foie gras

To obtain goose liver“foie gras” requires a lot of effort to fatten the bird. In France, this is done on special farms, and there is still a lot of debate about how legal such actions are in relation to animals.

The fattening process is divided into three stages. For the first few weeks, the chicks feed naturally. Afterwards they are locked in cages and components rich in protein and starch are introduced into the diet.

At the age of 8-10 weeks, the chicks are transferred to the gavage (force feeding) stage. The birds' food is pushed through a special tube. The amount of feed in this case is about 1.8 kg of grain and fat daily, which is ten times the norm. After 12-21 days, the animals are sent for slaughter.

Small French farms use a slightly different method of feeding poultry. They keep them in buildings lined with straw and release them to pasture. Gavage begins when the bird is 12-13 weeks old, when its weight reaches 1 kg or more.

Corn is used as feed. After 14-18 days, the bird is butchered at the place of cultivation, and the liver is immediately processed. The cost of the finished product is much higher, and the taste is considered more refined.

Cooking goose liver at home

There are a huge number of ways to prepare foie gras - from classic to the aforementioned parfaits and mousses. Some housewives have learned to prepare such a pate from chicken and duck liver.

They are distinguished from the original by a different taste, but this recipe has a place as an alternative to the delicacy.

Gourmet foie gras according to a classic recipe

Preparation:

The liver must be cleaned and soaked overnight in ice water;
The next day, chop the liver in small pieces, pour in wine and season to taste;
The product should be kept in the marinade for 2 hours;
Preheat the oven to 95 degrees. Fill a deep frying pan hot water. Place the liver in a mold, and place the mold in a frying pan;
After half an hour, check the goose liver with a meat thermometer. When the mark reaches 46 degrees, remove the foie gras from the oven and drain the fat into a separate bowl;
Cool the resulting pate;
Cut a sheet of cardboard that fits the baking dish. Wrap it in plastic. Place the cardboard on top of the foie gras, press down and leave for an hour;
After a while, remove the cardboard, cover the pate with a lid and refrigerate for 24-48 hours;
Before serving, soak the pan for 30 seconds in a bowl with warm water so that the pate can be detached from the edges;
The dish should be turned out onto a plate, cut and served with truffles;
The remaining fat can be used to store the pate: pour it into the dish and the foie gras will not spoil within a week.

Tender foie gras from chicken liver

Ingredients:

Chicken liver - 0.5 kg;
Olive oil;
Milk - 1 glass;
Onions - 70 gr.;
Garlic - 1 clove;
Champignon mushrooms - 200 gr.;
Dry white wine - 1/3 cup;
Chicken fat;
Butter - 4 tbsp. l.;
Spices, salt.

Preparation:

1. Clean the chicken liver and marinate in milk for 4 hours;
2. Cut the onion into rings, fry in olive oil. Add wine and pepper mixture to pan;
3. After the time has passed, dry the liver with a paper towel and fry on butter. For fat content, add chicken fat;

1. Place chicken livers on a plate and allow excess fat to drip off;

1. Cut the champignons into slices, fry in olive oil with garlic;

1. Grind the liver, onions, mushrooms and thyme using a blender. Add salt and pepper to taste;
2. If the pate is not fatty enough, you can add 1 tbsp. l. butter;

Post it chicken foie gras on a plate, cover cling film and put it in the refrigerator;
Serve the dish chilled as a snack. You can store foie gras for 2 months by filling the pate with poultry fat.

Useful properties of the product

Goose liver is a high-calorie and fatty product. At the same time, it is easily absorbed by the body and has invaluable properties. Thanks to the rich chemical composition, the dish slows down the aging process.

Proof of this is the life expectancy in those French regions where foie gras is often consumed.

Fatty acids have a positive effect on the condition of hair, nails and skin. Also, liver components reduce the level of “cholesterol” in the blood, which prevents the occurrence of cardiovascular diseases.

Along with the delicacy, all B vitamins, phosphorus, potassium, calcium, magnesium, iron and dozens of other minerals enter the body.

Cruelty controversy, criticism and bans on foie gras production

Many animal welfare organizations, in particular PETA and HSUS, oppose the production of foie gras and urge the whole world to abandon this product. The reason for this is unacceptable cruelty to animals - gavage. Moreover, the activity is a breeding ground for the distribution of prohibited photo and video materials.

During a study of foie gras production, PETA noted Negative influence living conditions for birds. The animals were in poor condition, with numerous throat injuries and tumors.

Most of the individuals had lacerations and poor plumage. An enlarged liver often leads to the death of birds, causing hemorrhage in abdominal cavity. All this is against the law and is unacceptable from the point of view of the Animal Welfare Society.

Today, the production of foie gras is prohibited in Germany, Austria, Denmark, Luxembourg, Italy, Norway, Great Britain and a number of other highly developed countries.

In Switzerland, the government has required companies to inform consumers that birds have been force-fed.

Arguments in defense of foie gras producers

With a more thorough study of the method of feeding birds, many have come to the conclusion that force feeding is not so traumatic for birds. The manufacturers themselves also make efforts to make the animal feel more comfortable.

Before inserting the tube, it is generously lubricated with fat and the insertion process is carried out more than carefully. Also, the bird's daily diet is divided into small portions, so the risk of the animal choking is minimized.

The issue of production of the delicacy is still open and remains controversial. Some consider it a standard procedure that allows you to obtain a product that is unique in nature. Others are inclined to think about banning force feeding.

Whether it is worth buying goose liver obtained in this way or looking for an alternative to the dish is everyone’s choice.