To feel like a French aristocrat, it is enough to try the goose liver delicacy known throughout the world. There are a lot of foie gras recipes: from traditional to exotic. At home, it’s not at all difficult to cook this delicate dish with a unique aroma.

Classic goose liver foie gras recipe

Cooking in the traditional way is best to start in the evening, as some preparation of the main product is required. The classic goose liver foie gras recipe contains just 4 ingredients that you can add as you wish.

Necessary components:

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

Cooking steps.

  1. Wash the liver well, clean it of blood vessels and film and place in a container of cold water. Leave the product for 8-10 hours to soak.
  2. Cut the soaked liver into medium pieces, sprinkle them with pepper, salt and other seasonings of your choice.
  3. Pour the wine into a deep bowl. Dip the pieces of liver into it, leave for 3 hours for marinating.
  4. Remove the pieces from the wine and place them in a ceramic pot, slightly compressing so that there is no space between them. Do not fill the entire tank: there should be a little space for air exchange on top.
  5. Preheat the oven to 100 degrees. Place a container of water in it (at the upper level) to produce a vapor effect. Place a pot of liver on the bottom of the grate. Cook foie gras for 35–40 minutes.
  6. During cooking, fat will be released from the liver. Pour it into a separate dish to pour the finished chilled dish later. Natural sauce will help maintain the taste of foie gras for 7 days (in the refrigerator).

Chicken liver pate recipe at home

 

Chicken liver is never as fat as goose’s liver, so to make foie gras, you need to add butter. If you follow the figure, you can not do this: the dish will turn out easier.

Ingredients:

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

Cooking steps.

  1. Dip 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 in a dry container.
  2. Add wine, sugar, salt, pepper, and other spices as desired. Keep the liver in the resulting marinade for at least 12 hours.
  3. Peel, wash the mushrooms.
  4. In a meat grinder, scroll through the mushrooms and pickled liver several times until the consistency of the mass becomes uniform.
  5. Soften the butter (you can get it out of the refrigerator in advance). Add to the resulting composition.
  6. Transfer the mixture of mushrooms, liver and oil into a ceramic mold, crushing with a spoon. Preheat the oven to 190 degrees. As in the preparation of goose foie gras, place a cup of water in the oven, and put the raw paste on the lower level. Cooking time - 40 minutes.
  7. Serve the chicken liver pate chilled.

Duck liver foie gras

 

Duck foie gras are more flavorful than goose. In addition, duck liver is cheaper, so many people choose this product for cooking at home.

Ingredients:

  • 100 g of duck liver;
  • 30 g of lard (fresh);
  • 100 ml of milk;
  • half bay leaf;
  • 1 g of salt;
  • 1 pea of ​​black pepper.

Cooking steps.

  1. Cut the liver in several places, salt it and place in milk for 30 minutes to soak.
  2. Boil bay leaf and peas in 400 ml of water. Place the liver in a boiling broth for 4 minutes. During this time, she will have time to cook, but will remain tender.
  3. Grind boiled liver and raw lard with a submersible blender to a mushy state. Ready foie gras can be decorated with red caviar.

Fried foie gras

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

Required Products:

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

Cooking steps.

  1. Rinse the liver, clean, divide into medium pieces and lay on a plate in one layer. Place the dish in the freezer for 15 minutes.
  2. Rub the chilled liver with salt and pepper.
  3. Fry slices in a non-stick frying pan without oil for 1.5 minutes on each side. The liver will be ready when the blood no longer appears on its surface.
  4. Place the fried pieces in a baking dish and place in an oven preheated to 160 degrees for 20 minutes. In the process of cooking, the liver will secrete fat, they need to periodically water the slices.
  5. Ready fried foie gras served on lettuce.

What sauces are suitable for foie gras?

Traditional sauces, such as mayonnaise, ketchup, are not suitable for foie gras. This dish is served with sauces from fruits, berries, alcoholic drinks, milk. The most popular recipes are as follows.

Berry Sauce:

  1. mix 100 ml of balsamic vinegar with 100 ml of berry juice and 60 g of roasted sugar;
  2. boil the composition so that the mass becomes viscous;
  3. in boiling syrup add 150 g of blackberries and raspberries (you can 300 g of one type of berries), remove from the stove in a minute.

Caramel Fruit Sauce:

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

Secrets and Tricks for Cooking

 

To make any foie gras recipe successful at home, use the valuable recommendations.

More materials:foie gras - what is it

  1. For cooking, choose exclusively fresh liver. When buying, push the product with your finger: if the resulting fossa does not align for a long time - the liver is old or of poor quality.
  2. To cut the liver into even pieces, use a heated knife.
  3. Do not add too many spices to the dish, as they can kill the specific aroma and taste of goose foie gras. It is better to take a little salt, black pepper and paprika: they emphasize the palatability of the paste.
  4. Do not taste the liver during cooking, as the hot and cooled foie gras are completely different dishes.
  5. Serve chilled on the table. Remove from the refrigerator 20 minutes before serving.
  6. Foie gras is a rather heavy dish for the human body, so serve it with vegetable or cereal side dishes. It is recommended to drink it with sparkling wine.

The above recipes will help to decorate the festive table, surprise relatives and friends with a famous delicacy. Properly cooked foie gras is not only very tasty, delicate, but also a very healthy dish. A serving of goose paste can provide the human body with the daily norm of many vitamins and minerals.

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