What is foie gras?

Foie-gras is a dish of French cuisine that has won the hearts of fans of fine food all over the world. What is foie gras? It is a paste made from fat goose liver. At first glance, it is surprising - that such an unusual found gourmets in the goose liver and why the foie gras is almost the property of the French nation? The whole point is that for foie gras( literally translated as "fatty liver") only a special goose liver is suitable, the secret of production of which belongs to the French.

It is based on the property of the liver of wild ducks to increase significantly and "swim" with fat as a result of increased feeding of birds before a long flight. Manufacturers of foie gras forcibly feed geese with corn, which leads to the formation of excess fat in the liver, which gives it an exquisite taste, before which no gourmet can stand. The foie gras pate does not contain any impurities, flavors or coloring agents.

How to prepare and serve foie gras?

Ways to prepare foie gras a great variety. This dish is prepared whole hepatic and lobes or small pieces, in glass or pottery, in the oven, on an open fire and under vacuum, with the addition of truffles, pork or beef liver. Foie gras are served immediately after preparation, as well as canned and marinated.

This dish can also be served in different ways - hence the abundance of foie gras recipes available today. So, there is a recipe for foie gras with onions and apples, with dried apricots and dates, with curry and cinnamon, with grapes and kiwi, with jam, foie gras with cognac or mustard sauce. Frozen gras make roast and stew.

How to serve foie gras? Pate from fat goose liver should be stored in the refrigerator. Remove it from there, foie gras immediately need to cut into slices 1 cm thick. After 15 minutes, foie gras can be served on the table.

When choosing bread for foie gras, give preference to simple varieties that do not contain flavoring additives and impurities - the taste of bread should not interrupt the taste of the pate. The ideal option is bread from the bread maker, for example, a French baguette. Foie gras take a fork and do not spread bread for bread, but put a slice of pate on a piece of warm bread.

Drink foie gras with white or red wine or champagne.

How to cook foie gras at home?

If you try the delicious French dish, there is no possibility, but you really want to, you can cook a foie gras at home. Of course, French culinary specialists will react to such a venture with disdain - it is unlikely that you will find on the market of your city specially fattened for making foie gras goose, and the "meat for foie gras" sold in supermarkets is usually not goose but duck - but you have the right to pleasehis family a delicious and unusual dish. How to cook a foie gras at home? Recipe for foie gras with cognac .Duck liver should be washed, cleaned, put in enamel or glassware, salt and pepper, sprinkle with powdered sugar, thoroughly crush and pour cognac( instead of cognac you can use port wine).Cover and leave for a day in the refrigerator. After 24 hours add to the liver 2 finely chopped truffles and rub them for about an hour. Form the baking grease with melted butter, put it on the hepatic-truffle mass, cover with a lid and put in the oven, heated to 200 degrees. Bake for 40 minutes.
Rinse the grapes and kiwi. Kiwi peeled and cut into slices. Grapes and kiwi roll in breadcrumbs and fry for 1-2 minutes on vegetable oil over a large fire. Spread the fruit on plates. Cook the cooked liver into slices with a sharp knife, also spread out on plates. Cool the liver on the table. Recipe for foie gras with milk and honey .Goose liver put out in a frying pan in milk and honey until ready. Take out and cut with a warm knife on the lobules. Allow to cool, serve with a pickled onion. The recipe for foie gras with bacon is .Cut goose liver and bacon into pieces 1 cm thick, fry in your own juice in a frying pan until a crust is formed on the liver. Serve at the table with sliced ​​fresh melon or pickled pear.

How to cook foie gras without heat treatment? It turns out that foie gras can not be baked or fried, but there is almost raw! To make foie gras in this case, you need to put the washed goose liver on a clean towel, copiously sprinkling with a large salt and black pepper. Roll up the towel and put it in the lower compartment of the refrigerator for a day. After 24 hours, towel to get, unfold, clean salt.cut into foie gras slices, serve with fig or raspberry jam.

Unique in its versatility dish, foie gras will not leave indifferent any connoisseur of delicious and healthy food. Choose a recipe for foie gras to taste and certainly please your family by preparing this incomparable culinary masterpiece.