The recipe for a foie gras: how to make a goose liver delicacy at home

Recipe for foie gras used to be a rarity, but with the development of the Internet it can be found without problems. As you can understand from the title, fuagra is a French dish. Foie gras is very useful, but in turn, and caloric( 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 - enough fatty food - the goose needs to be fattened in a special way, for example, walnuts, figs and flour, to maximize the fat content of goose liver.

Ingredients

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

2) goose fat or just sunflower oil;

3) salt;

4) pepper;

5) fruit, alcohol, spices, milk, honey, nuts( to choose from).

Preparation of

Foie gras can be easily prepared at home and do not necessarily go to a restaurant. First of all, the liver must be cut into the number of pieces that you need. Fry the frying pan and sprinkle it with salt. The liver of the goose must be peppered, seasoned with salt and seasoned with spices, then put the pieces into a frying pan.

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

Preparation of 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 is also possible in milk and honey. Practice even roasting in wine.

Preparation of sauce for foie gras

A suitable place in the preparation of foie gras is with sauce. It is prepared from various ingredients and in different ways. Most often prefer alcohol, for example, wine, brandy, skate or whiskey with the addition of citrus and grapes.

Fruits are cut, spread on a hot frying pan and poured with alcohol, sometimes orange juice is added. There are also more "soft" sauces: from milk and chocolate.

Foie gras laid on a plate, poured with sauce, sprinkled with herbs, nuts, and decorated with a salad. Most often eat this dish or with soft white bread, or with toasted toast. Bon Appetit!

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