Fuagra is a rather famous delicacy that can be seen on the tables of the secular elite and celebrities. The dish is distinguished by a sophisticated aftertaste, delicate texture and delicate aroma. Many housewives ask questions about what is foie gras and how to cook it.

What is foie gras - what is it made of and what does it look like?

Foie gras is translated from French as a fatty liver. This is a popular French delicacy. Foie gras are prepared in a special way from the liver of a goose or duck. The bird is fed in a special violent way, including in its diet a large amount of protein, fats, vitamins. Geese are fed and restricted in movement, receiving a liver with 45% fat content.

In cooking, foie gras is divided into 3 types:

  • Raw. Used as the basis for most culinary dishes. Raw liver light yellow, covered with a shiny glossy shell.
  • Semi-finished. This is pasteurized foie gras, which is prepared at a temperature of 100 degrees. The consistency is condensed, porosity and excess fluid disappear. The color changes to light brown with dark veins.
  • Canned. It takes a long time to cook under the influence of high temperatures. The delicate liver turns brown, blood and fat streaks are absent.

Foie gras are consumed in many European and Asian countries. Traditionally, the dish is served cold before salads and appetizers. Complete with dry white wine.

Classic goose liver recipe

Goose liver foie gras are a gourmet dish with a mild flavor. Food will take center stage at your festive table. The culinary masterpiece will be appreciated even by the most fastidious gourmets.

Ingredients:

  • goose liver - 130 g;
  • fresh cream - 80 g;
  • rice - 45 g;
  • pineapple - 25 g;
  • walnuts - 45 g;
  • olive oil - 35 g;
  • salt and spices to taste.

Cooking:

  1. Rinse the liver under a stream of warm water, wipe with paper towels. Put in a bowl and fill with cream. Put the container in a dark place for 3-4 hours.
  2. Divide the liver into 2 equal parts. Lightly beat off. Rub the liver on all sides with salt and spices.
  3. Heat the pan over high heat. Put the liver on it and fry for 1.5 - 2.5 minutes. It is undesirable to use oil.
  4. Rinse, pour in a saucepan and pour cold water. Cook for 11 to 14 minutes. Drain, cool.
  5. Peel the walnuts, grind in a blender to a powdery mass.
  6. Free the pineapple from the skin, cut into small thin slices.
  7. Place chilled rice in a greased skillet. Add nuts and pineapple. Fry, gently stirring, 8-13 minutes.
  8. Put the liver in the center of the wide dish, and spread the rice nicely along the edges.

It is interesting: foie gras - recipe

The dish can be decorated with lemon slices or lingonberries. Serve food with fruit sauces and berry fruit drinks.

Chicken liver foie gras at home

Not everyone can go to France and taste the delicacy in the best traditional restaurant. But every housewife can cook foie gras at home and surprise her family. Delicate paste can be added to the menu of children and the elderly.

Ingredients:

  • chicken breast - 260 g;
  • chicken liver - 460 g;
  • carrots - 1 piece;
  • onion - 1 piece;
  • creamy cow butter - 65 g;
  • cheese - 85 g;
  • eggs - 3 pieces;
  • fresh cream - 130 g;
  • sour cream 4 tablespoons;
  • salt - 1 teaspoon;
  • sugar - 1 teaspoon:
  • pepper to taste.

Cooking:

  1. Rinse the chicken breast under a stream of warm water, cut into large pieces.
  2. Soak the liver in cold water for 33-36 minutes, chop on thin sticks.
  3. Rinse the carrots under cold water, peel, chop into thick rings.
  4. Free the onion from the husk, cut into squares or slices.
  5. Place the breast, liver, onion and carrot in a deep saucepan, add oil and spices. Simmer 42 - 44 minutes. Stir gently every 4 to 6 minutes.
  6. Cool the meat and vegetables, beat them with a blender.
  7. Stir cream and sour cream with eggs. Pour the resulting mixture of meat and vegetables. Put the grated cheese. Whisk with a blender.
  8. Cover the baking sheet with kraft paper, drop the paste on it. Place in the oven, which is heated to a temperature of 170 - 190 degrees, for 36 - 38 minutes.
  9. Pull the finished dish out of the oven, place in a dark, cool place until it cools completely.

Serve foie gras with mushroom or apple sauce. Pate can be decorated with basil or cilantro leaves.

Make duck foie gras

The foie gras symbolize luxury and sophistication. A dish of duck liver will surprise guests with a homogeneous texture and delicate structure. When cooking, it is recommended to use the liver of a wild duck, it gives the dish an additional piquant aroma.

Ingredients:

  • duck liver - 280 g;
  • green grapes - 120 g;
  • olive oil - 45 g;
  • salt and spices to taste.

Cooking:

  1. Rinse the duck liver under a stream of warm water, cut into large pieces. Remove all streaks and seals.
  2. Pieces of the liver put in a greased frying pan, add 0.5 cups of water, spices and simmer for 8 to 13 minutes under a closed lid.
  3. Wash the grapes in warm water, remove the seeds, cut each berry into 4 parts.
  4. Pour excess liquid out of the pan, add oil and pour grapes on the liver. Sauté for 1-2 minutes.

Serve with tomato sauce and sparkling wine. You can experiment and supplement the flow of vanilla or caramel jelly.

Fried foie gras recipe

This is one of the variations of the dish, characterized by high calorie content. The unmatched taste of the liver blends perfectly with mulled wine or cider.

Ingredients:

  • goose liver - 460 g;
  • leaf salad - 120 g;
  • vegetable oil - 25 g;
  • salt and spices to taste.

Cooking:

  1. Soak the liver in warm water for 24 - 27 minutes. Rinse, remove excess fluid with paper towels. Cut the liver into large pieces, wiping each with salt and pepper.
  2. Drizzle oil onto a hot skillet. Lay out the pieces of the liver, fry on all sides for 1 to 3 minutes.
  3. Preheat the oven to a temperature of 185 degrees.
  4. Sprinkle oil in a baking tin and discard the liver. Place the mold in the oven for 25 to 31 minutes.
  5. Rinse lettuce leaves in clean water, dry.
  6. Put lettuce on a wide glass dish. Dump the finished liver on top. You can decorate foie gras with rowan berries, apple slices.

The dish can be supplemented with sour cream and cheese sauce and onion rings.

What sauces are suitable for foie gras?

Traditionally foie gras is served with sauce. There are many variations of sauces. Fans of spicy spicy cuisine complement the dish with garlic and tomato sauces. Connoisseurs of classics prefer cheese and sour cream sauces. Experimenters and bold natures use foie gras with caramel, vanilla sauces. Vegetable, fruit and berry sauces are ideal for the liver.

Berry sauce

The tart taste of blackcurrant blends perfectly with the tenderness of the liver.

Ingredients:

  • blackcurrant - 55 g;
  • red currant - 55 g;
  • cream - 1 teaspoon.

Cooking:

  1. Rinse the berries thoroughly under a stream of cool water, remove the stalks. Grind in a blender to a mushy mass.
  2. Pour the cream into the berry mixture and mix thoroughly.
  3. If the sauce is too thin, add a pinch of starch to it.

The sauce is served in a separate outlet, which is placed on the edge of the plate.

Cheese sauce

The sauce goes well with meat and fish dishes.

Ingredients:

  • hard cheese - 90 g;
  • fresh cream - 90 g;
  • cow's milk - 23 g;
  • mustard - 1 tablespoon;
  • salt and spices to taste.

Cooking:

  1. Grate the cheese on a grater.
  2. Pour cream and milk into a saucepan and bring to a boil.
  3. Add the cheese, mustard and spices to the boiling cream. Stir and simmer for 3 to 6 minutes.
  4. Cool the sauce and pour on top of the liver.

You can add the sauce with 1 sheet of mint or oregano.

Tomato and garlic sauce

Spicy sauce will appeal to lovers of Oriental and Asian cuisine.

Ingredients:

  • tomatoes - 2 pieces;
  • garlic - 5 cloves;
  • salt and spices to taste.

Cooking:

  1. Place tomatoes in boiling water for 12-14 seconds. After that, immediately immerse them in ice water. Make side cuts on the fruits, remove the peel and seeds.
  2. Peel the garlic.
  3. Put tomato pulp, garlic and spices in a blender. Stir until a mushy mass is obtained.

The sauce goes well with foie gras and other liver dishes.

Foie gras is a gourmet dish that is served in the best restaurants in the world. You can cook it at home, you only need to strictly follow the recipe. The food will surprise and delight the guests, decorating the festive celebration.

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