Foie gras at home. Foie Gras: a dish worthy of kings at home

European delicacy

French cuisine is very popular all over the world. Many famous chefs started their careers in this European country. Often French dishes can be found on the menu of famous restaurants. Among them, you will certainly find such a delicacy as foie gras. This dish is quite expensive, but its unsurpassed taste is worth it. But what is foie gras? Let's figure it out together.

Only the facts

Foie gras - goose liver, which is prepared in an unusual way. The dishes that include this product are so tender and tasty that all the gourmets of the world love this delicacy. The name comes from the French foie gras - "fatty liver". Today, in order to get the liver for the dish, instead of geese, special ducks and their hybrids, called mulards, are fattened. 75% of this delicacy comes from France.

Many countries have abandoned this dish, because what is foie gras and how it is obtained, I think you should not tell. Moreover, the bird from which this delicacy is taken must be overfed (some specimens reach a weight of about 35 kg). We think that they do not voluntarily agree to this, so they are force-fed. Some countries consider this an inhuman act. These include Germany, Poland, Italy. Probably, you should not delve into the question of how exactly the bird is fattened, since many simply want to try foie gras.

How to prepare

Let's find out in more detail what foie gras is, how it is prepared. Goose liver is fried with onions in butter, and then crushed into a pate. To be honest, not everyone will like the dish. A specific taste and smell to the liking of a few. We suggest considering a recipe that includes raspberry sauce and an apple. Maybe this will allow us to understand the question: "What is foie gras?" Required ingredients for the dish:

Goose liver - 100 g;

Apple - 1 pc.;

Raspberries - 100 g;

Butter - 20 g;

Sugar and powdered sugar, a little honey, a pinch of salt and pepper.

Consider the cooking process

Raspberry sauce in French cuisine is part of many dishes. The meaning of the sauce is to get raspberry juice, in which there will be no pulp and seeds. How to achieve this? Just put the berries in a steam bath and wait for the raspberries to release their juice (just don't rub the berries). A medium-sized apple needs to be peeled and the core removed. Sprinkle it with powdered sugar and cane sugar, put honey inside. Put the apple in a preheated oven to 180 C for 15 minutes. We dissolve cane sugar and honey in a pan, as a result we get caramel. We pour it over an apple and for another 5 minutes - in the oven. We put the goose liver on a napkin to remove excess fat, make small cuts, salt and pepper on both sides. We take a dry frying pan and heat it over a fire, then fry the liver for 2 minutes and put it on a napkin to remove fat. Now you need to prepare the dish for serving. As decorations, we use blueberries, black bread toasts and an apple slice, which was previously dried. We place the apple in the center of the plate and pour over it with raspberry sauce. We put croutons on it and on top - goose liver. To complete the dish, put blueberries, dried apple and again - raspberry sauce. I think now you more or less understand what foie gras is.

In a nutshell, this is a delicious liver pate. For its preparation, birds are fattened according to a special technology so that the organ has the necessary consistency.

It is believed that the goose dish is more delicate, with a creamy taste, while the duck dish has a pronounced taste and musky aroma. Opinions on which of them is better are divided, but the second option is more common due to the more profitable, from an economic point of view, production.

Thus, goose liver foie gras is rightfully considered gastronomic chic and only rich people can try it.

The dish in its current form is due to the French chef Clause Jean-Pierre, who served at the court of de Contada (a marquis during the time of Louis 16th). He served his master goose liver in a seasoned dough, which pleasantly surprised him and laid the foundation for all subsequent recipes.

But initially, the taste characteristics of the liver in fattened birds were noticed by the Egyptians about 4000 years ago.

Migratory geese made stops on the banks of the Nile and prepared for the long journey by eating figs. As a result, their liver greatly increased in size, became fatty and juicy. The experience was successfully transferred to poultry, which were fed this fruit for several weeks, getting the same effect.

The technology was adopted by the Jews, then it was borrowed by the Romans, and from there it came to France, and then to other countries.

Tricks of choice

How to raise a bird, you already know. But not everyone can boast of having a household. Fortunately, this delicacy can be bought or ordered online.

Today there are seven types of product:

Whole, consisting of one or two livers. The cut has a uniform texture.
From pressed pieces from different birds. Marble coloring.
Blok - a paste with a uniform taste, which includes the liver of several individuals.
Block - whole pieces are added to the finished paste, which are clearly visible in the section.
Mousse - bird fat is added to the paste.
Pate, at least half consisting of the liver.
Parfait - in this case, its share in the product is 75% or more.

One of the main distinguishing features of foie gras is its presentation:

Raw. This serving is considered symbolic for French cooking and is mainly associated with Christmas. The liver is served on a plate in the form of portioned pieces as a cold appetizer.
Fresh liver. A daily dish that is sold in earthenware or ceramic dishes on the counters in grocery stores. Served naturally or processed according to a culinary recipe.
Pasteurized. In the form of a semi-finished product requiring a certain processing. The product is sold in glassware, which, after withdrawal, can be refrigerated from 2 weeks to 6 months.
canned. Perhaps the best way to combine a semi-finished product with a finished dish. It is stored only in its juice for many years. You need a cool room without penetrating rays of light.

This is a rather fatty product, however, the dish is perfectly processed by the body due to the content of various acids. All you need to do is pair the right foods served with foie-gras.

What do they eat with

Foie gras regular

Such a dish goes well with sour sauce as part of the filling of a baked pie, along with vegetables or even fruits.

"Bloc des Foie-gras"

Unlike the first option, the liver is not served as a whole piece, but cut into portions. It is not put on the table as an independent cold dish, but served hot, pre-soaked in Armagnac, garnished with fruits and sour vegetables.

Parfait de foie gras

A mixture of different types of liver: duck, goose, pork or beef. Served as an independent cold dish in the form of a pate. It is good to feast on them in the morning or in the evening, when it is time to drink parfait (sour drink). You can add a warmed baguette or just a sandwich with herbs and lemon slices.

If the pork liver is left, you can make a separate dish. It is very tasty. We offer you a simple. According to these recipes, you can cook other types of liver.

Mousse foie gras

In addition to goose or duck liver, vegetables or mushrooms are often added to this product. It also serves as a cold snack. Served in bowls with thinly sliced toast (for beauty), or as a filling for eclair buns.

If this is an independent dish, then its portion does not exceed 150 grams, and if it acts as an additional snack, then no more than 50 grams. Always use fresh vegetables or herbs for decoration.

How to use

When you come to a restaurant and order such a chic dish, you need to know the rules for handling it. In France, it is served with many different salads with fragrant dressings and herbs.

You should not use ketchup or pour mayonnaise on the treat - this is bad form. In addition, you can mortally offend the cook.

Foie gras is eaten as it is served, with the addition of a certain sauce in the ideal proportion. No other additives are required. Only salt, sugar and spices are allowed as seasoning.

Champagne, Sauternes, liqueur and grape vodka can be ordered with the dish.
Below are some foie gras recipes. You can serve these dishes with warm white bread, toast, baked apples, fried onions and mushrooms. Fruit and berry sauces, jams (especially from figs) and marmalade are ideally combined with the taste of the liver.

fried

The following products must be present:

Duck liver 500 g
Olive oil 2 tbsp
Garlic 4 tooth.
cilantro and bay leaf taste
Salt and pepper to taste
Boiled spinach to taste
Chervil to taste

We cook the sauce:

A pot of water (500 ml) and grated garlic cloves.
Cook over low heat with the addition of oil, pepper, bay leaf and salt.
Strain after cooking.
Dip the herbs in boiling water and pour into a blender, add spinach and garlic broth.
Place the prepared sauce in the refrigerator.

Now foie gras:

We cut the liver into slices.
Fry in a dry frying pan, constantly removing fat.
Put on a plate and pour over the sauce.

Traditional pâté with white wine

For cooking you need:

White wine "Sauternes" 100 g
Goose liver 1 kg
Truffle 1 pc.
pepper pinch
Salt pinch

Leave the liver in cold water overnight.
In the morning we cut the liver into pieces and fill it with wine (pickled for 2-3 hours).
We heat the oven to 95 degrees.
We put the liver in a separate container and put everything in a frying pan along with water.
It is sent to the oven (the meat should warm up to a temperature of 45 degrees).
Drain the fat into a separate bowl.
We put the pate in the refrigerator (it costs about 2 days).
Serve warm.
Pour the remaining part with the set aside fat and can be sent back to storage in the refrigerator.

Hot with grapes

Goose liver 600 g
orange for juice 1 PC.
Grapes 10 berries
Salt, pepper to taste

The liver is cut into thin (about 1 cm) slices, salted, peppered. The pan is put on fire, also sprinkled with salt and smeared with lard and olive oil. Pieces are fried from different sides for 5 seconds in 4-5 passes.

Arrange them nicely on a plate. In the meantime, the grapes need to be pitted, poured into a pan, pour juice and warm for half a minute. Pour this sauce over foie gras, garnish with parsley, basil or mint leaves.

with truffles

The recipe is expensive but worth it.

Liver 600 g
Truffle 1-2 pcs.
Ground beef 300 g
goose fat

Clean the liver, stuff with minced meat with the addition of mushrooms. Fry in fat and cut after cooling.

Many 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 the advent of the value of foie gras as a symbol of expensive and pretentious food has weakened somewhat, but has not sunk into oblivion.

If we talk about the culinary side of foie gras (it’s more correct to write that way, I’ll explain why below), this product is also not as accessible today as it was a few years ago, before the fall of the ruble and the introduction of food anti-sanctions, under which foie gras formally falls . Yes, in some restaurants you can still order foie gras, 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 over? Everything is simple. An educated and comprehensively developed person will never hurt 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 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 tracing paper from the French foie gras, which translates as "fatty liver". To be more precise, “fatty liver”, because as soon as the internal organ becomes food, according to the rules of the Russian language, it immediately turns from the liver into the liver. However, foie gras is not called any liver, but only the liver of ducks or geese subjected to special forced fattening. The fact is that the lifestyle of waterfowl contributes to the fact that excess body fat accumulates 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 not true: if for some reason the bird is no longer fed, its liver will return to normal.

Foie gras raw

These manipulations are primarily culinary meaning. Since the liver grows with fat, it will end up with the extremely delicate flavor and texture that this is all about. The ancient Egyptians were the first to pay attention to such properties of the liver of waterfowl: archaeological finds indicate that the technology of forced fattening is at least 4.5 thousand years old. The initiative of the hospitable Egyptians was to the taste of no less ancient Greeks, from whom it was adopted by the most famous gourmets of antiquity, the Romans. Several recipes for the preparation of "fig liver" (emphasis on the first syllable) are given by Caelius Apicius, the author of the main cookbook of antiquity.

With the advent of the Middle Ages, the technology for making foie gras was forgotten for several centuries, after which it suddenly surfaced in the north of France and in. The fact is that the only type of cooking oil in this region was creamy. As you know, the rules of kashrut prohibit mixing meat and dairy products, which is why the Jews who came here found themselves in a culinary impasse. Salvation was ancient Egyptian technology. At first, it was used to produce large quantities of cheap fat, which was rendered from the liver for cooking. Then some wise guy realized that such a liver was tasty 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 entered the Hungarian culinary tradition, becoming a local specialty. Globalization has contributed to acquaintance with foie gras and 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”, Hungary produces about 8% more, Bulgaria breathes down its neck (unexpectedly!) , and the rest of the world accounts for about 5%.

Foie gras is also associated with an invention that turned the world of cooking upside down:. 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 cooks 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 Roan. 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 successful, and what: it turned out that there foie gras not only loses much less weight, but also acquires a more delicate texture.

What is foie gras like?

Foie gras is a multifaceted product, as are the delicacies prepared from it. The first difference between varieties of foie gras is that different types of birds can be used to make it. Most of the foie gras produced in France is duck, while Hungarians prefer foie gras. By the way, the bulk of Hungarian foie gras is exported to France.

Serving options also differ: cold (cooked, but chilled) and hot (fried just before serving) form. Both are tasty, perhaps the second option allows you to better appreciate the texture, but the first one is “lighter” and more understandable, because it resembles an incredibly tender 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 - Whole foie gras made from one or two whole liver lobes, can be cuit (fully cooked), mi-cuit (half cooked), or frais (raw). However, raw foie gras in France is considered a seasonal product and is actively sold only before Christmas, in the rest of the year it can be bought far from everywhere and mostly frozen.
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 package says avec morceaux (“with pieces”), the content of foie gras pieces must be at least 50% for foie gras and 30% for duck.
Pâté de foie gras is a pâté with at least 50% foie gras.
Mousse de foie gras is a mousse containing at least 50% foie gras.
Parfait de foie gras is parfait with at least 75% foie gras.

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

Whole foie gras terrine

The ethical aspect of foie gras

As household awareness grew and liberal ideas spread around 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 are inserted into the throat of a tube through which food is literally pushed through. As a result, geese and ducks subjected to this execution are injured and stressed, not to mention breathing and circulation difficulties due to liver enlargement several times its normal size.

These considerations have led to the fact that the production of foie gras is legally prohibited in some countries of the world, which, however, have never been leaders in this industry. These countries include Australia, India, Turkey, Argentina, as well as a good half of the EU countries. In the US, foie gras is only banned in the state of California. In Russia, I don't want to produce.

Opponents of animal cruelty are demanding a ban on the production of foie gras in other countries, especially in those where it is historically 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 the feeding time of birds for a certain period, after which they themselves pounce on food and eat much more than usual. However, how much this and other similar technologies can help to avoid violence against animals, while preserving traditional production and jobs, is still unclear.

How to cook foie gras?

If you have become the proud owner of a finished product - a jar of foie gras, there is no need to cook it, but it is simply necessary to serve it correctly. To do this, the jar can be quickly dipped in hot water to make it easier to remove the liver, then sliced foie gras and served with toast, seasoned with sea salt flakes and accompanied by lingonberry jam, chutney or other fruit or berry sauce. Sauternes, gewurztraminer, ice wines and white dessert wines in general are ideally combined with foie gras.

If you got a whole foie gras, you can either sort it out from the veins and cook it in sous vide, or cut it into the same slices and quickly fry over high heat until crusty. In Budapest, I had a chance to try foie gras “in Hungarian style”, with onions and paprika, and it was a rather pathetic sight: pieces of liver floating in a huge amount of fat, the texture of which did not differ much from chicken. Therefore, the main thing that is required of you is not to overcook the liver, and then a delicious and memorable delicacy awaits you. Fried foie gras is served in much the same way as cold foie gras, with the exception that you will not need bread, so it can be replaced with a green salad or other light side dish.

Have you tried foie gras, and under what circumstances?

Foie gras is a delicacy that has a long history. Even the inhabitants of Ancient Greece and Ancient Rome enjoyed the taste of this dish. Today, the main producer of the delicacy product is France.

Origin of foie gras

Foie gras is a fattened goose or duck liver prepared according to a special recipe. In order to get such a liver, the bird is kept in small cages and force-fed.

Such cruel treatment of the bird is explained by the fact that with low mobility and a large amount of food eaten, the bird begins to gain weight. The liver is also changing. She:

increases in size;
becomes fatter.

This technique of growing poultry dates back several millennia. The secret of the enlarged liver of birds was revealed by the Egyptians. A migratory bird was eating more than usual before the migration. This was necessary so that the extra calories stored in the liver and skin served as a source of energy during flights. Therefore, creating a situation of artificial overeating leads to the same effect.

This symbol of luxurious life today is the limit of the desires and possibilities of many people. The prices in restaurants for this French delicacy are quite high, because when raising geese and ducks, you have to spend a lot of feed and effort, because each bird is fed individually by hand.

Foie Gras has excellent culinary properties:

nice pink shade
delicate creamy taste.

The recipe for preparing a delicious dish (pate) changed with the course of history, until the French came up with the idea of adding an additional ingredient to the main ingredient - bacon, mixed them and placed them in a tender dough as a filling. Since then, the French consider it a matter of national pride. It is prepared for the festive table at Christmas as a symbol of wealth and success in the coming year.

Ways to use foie gras

There are several ways to eat goose or duck liver. So, foie gras can be:

Raw.
Fried.
Baked.
Pickled.
Pasteurized.
Canned.

Unlike other types of liver, foie gras can be eaten raw. This gastronomic delight is cut into portions and served on a platter as an appetizer.

The liver after heat treatment serves as the basis for a huge number of dishes, depending on combinations with other ingredients. Its original soft taste goes well with salad greens, seasonings, vegetables. Cooked foie gras is usually served in clay or ceramic pots.

Pasteurized foie gras is not yet a ready-made dish, it is a semi-finished product that is sold in supermarkets and requires further preparation. Such a product can be stored for quite a long time.

Canned goose liver also has a long shelf life. This is a more affordable product that can be used both in finished form and as a semi-finished product. In such canned food, the liver is stored in its own juice and can be used even after a few years. Such a long period does not affect its quality and taste.

Canned foie gras is served chilled, cut into small slices and placed on usually warmed bread slices.

How to cook foie gras?

Is it possible to make foie gras accessible to many who want to try this delicacy at least once? If it is not possible to taste a dish prepared by a professional, then as an option, you can make a gourmet meal based on ordinary goose / duck liver or buy raw foie gras.

The easiest way is frying. To do this, the pan is sprinkled with salt mixed with spices, then pieces of the liver are placed there and poured with wine and vinegar (it is better to take wine vinegar). The dish is prepared in just a few minutes, the liver should not be overcooked.

Ingredients for the following recipe:

Goose liver.
Sour apple.
Salt.
Pepper.

Fry the goose liver in butter for 3 - 5 minutes (foie gras cooks faster - a minute on each side). Separately, fry small slices of sour apple and onion half rings until slightly golden. After that, pour a spoonful of cognac to the apples and onions and set fire to it. When the fire goes out, combine the contents of two pans and simmer under the lid for 5 minutes. Salt and pepper at the end.

The most common goose liver dish is pâté. There are many options here as well. One of them: fry the onion, add the liver to it. After a couple of minutes, sprinkle with spices (usually black pepper is enough, but you can use a mixture of Provence herbs). At the end of frying, all this mixture is placed in a blender and ground until smooth. This pate is served with hot toast or simply spread on bread.

For breakfast, this recipe is the best option. This tasty and nutritious dish will give you energy and allow you to not feel hungry for a long time.

You can cook pate at home, including different types of liver as ingredients:

goose;
turkey.

The original recipe is foie gras in wine. Before cooking, remove all ducts from the liver, salt, pepper and spread in a container, laying tightly. After that, pour cognac and fortified wine.

In this marinade, the liver is left for a day. Then the pickled product is placed in a water bath and brought to readiness in the oven. In this case, the top of the dish is covered tightly with foil. Serve such a dish on toast or slices of warmed white bread.

When preparing goose liver at home, you should not be afraid of combining products. Various restaurants serve foie gras with:

kiwi;
currant;
grapes;
oranges.

Foie gras goes well with sauces made from fruits, berries, caramel or cognac, and dishes with truffle or porcini mushrooms are also delicious.

Finding the right combinations, you can find your taste and please your loved ones with a delicious dish. It is not only tasty, but also useful. Experts believe that goose liver is a storehouse of trace elements and fatty acids. According to statistics, in regions where goose liver is consumed, people are less likely to suffer from cardiovascular diseases and live longer.

No matter how many names in the culinary world have been invented. For example, not everyone knows what “foie gras” is, but most people associate this dish with something overseas, expensive and refined. Is it really so? Is it possible to cook enigmatic foie grass at home without resorting to the help of a chef. What are the varieties of the dish? The phrase foiegras in Russian quickly became a single word and partially lost its meaning, since in translation from the French language, from which it came, it means “fatty liver”. Initially, the phrase was related to goose or duck liver. The birds were intentionally well-fed 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, up to chicken, turkey, etc. The classic preparation of foie gras involves serving it as an independent dish or using it as a component of other hot dishes. Of the alcoholic beverages, foie gras is usually accompanied by champagne or other dessert wine.

In the historical homeland, foie gras has several varieties. Its whole version cannot have more than 2 parts from different copies of the liver, while spices, liqueur and table wines, vodka on grapes are added to it. The classic foie gras combines several different livers, so that the cut of the product reveals its marbled texture.

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

Separately, attention should be paid to the technology of preparation of various types of foie gras. The most common and affordable to the consumer is canned, obtained by processing the product at high temperature (100 degrees) in a closed container. This allows you to keep the liver in a form suitable for consumption or further cooking for a long time. However, it will need to be kept in a 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 only when stored in a cold place. To obtain such a product, the liver is sterilized and packed in a glass or ceramic container. And the most traditional is foie gras, which can only be purchased on the market. Such a product is not stored, but for most dishes, the recipe requires raw foie gras, which has not been preserved or sterilized, as the main ingredient.

How to cook foie gras according to the traditional recipe?

The classic recipe for processing goose liver foie gras 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 are 50 ml of white table wine and a pinch of any seasonings.

Preparation of goose liver is carried out through its washing and soaking in cold water for a day. Therefore, the preparation of foie gras usually begins in the evening. After 8-10 hours, it must be cut into fairly 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 step has several variations. If you want to get a traditional foie gras, then the pieces taken out of the marinade are filled tightly with light pressing, and a little empty space must be left up to the neck of the pot, where air exchange will take place. If a foie gras block is planned, the pickled liver is passed through a meat grinder twice, and then the resulting mass is also removed into a ceramic container.

In an oven preheated to 100 degrees, place a cup of water to create a steam effect, put a container with foie gras on the lower grate and cook the dish for 30-40 minutes. The fat that the liver secretes needs to be drained into a separate cup: they will subsequently be poured over ready-made foie gras when it cools to the required temperature. In addition, this impregnation is a natural preservation for foie gras, allowing it to be stored for up to 7 days in the refrigerator.

Christmas foie gras with goose liver and truffle: recipe

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

Compound:

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

Cooking:

The liver needs to be soaked in milk for 4-5 hours, after which it should be removed from films and other debris, including the biliary tract. If desired, all fat is cut off from it.
Then porcini mushrooms are prepared, which are replaced by truffles in the original recipe. For the indicated volume of goose liver, there are 1-2 mushrooms that need to be cut and put into the liver.
At the next stage, the liver is marinated in cognac, and at this time you should start preparing the remaining components. The pork fillet is ground in a meat grinder, having previously lost films and bones, the duck liver is sent there too.
Minced meat must go through a meat grinder twice, after which it is combined with salt, pepper, nutmeg and foie gras marinade.
Now you need to find a round shape that can be placed in the oven, and lay out its bottom and walls with a mixture of minced meat with spices and marinade. 0.25 of its total volume should be left for the subsequent “closing” of the dish.
The marinated liver is placed in the resulting “pot” of minced meat and covered with the remains of minced meat, as a result of which it is sealed into it. So that when baking the dish does not turn out to be dryish, 50 g of duck fat is laid on it.
Place the container of foie gras on the bottom rack in the oven and a bowl of water underneath to create a bain-marie. Under such conditions, Christmas foie gras will cook for 50 minutes at a temperature of 150 degrees.
The traditional recipe assumes its further maturation within 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 where chicken liver appears, if necessary, butter is added to the list of ingredients, which allows you to increase the fat content of the product and the finished dish. And without it, foie gras becomes lighter and therefore attractive to those who follow the figure or are simply accustomed to sticking to 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 should 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 2-3 peas of red pepper there. It is required to impregnate chicken liver with such a mixture for 12-18 hours, therefore it is advisable to carry out such a procedure at night.

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 placed in a meat grinder, where the liver cut into pieces is also 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 introduced into them, and the whole mixture is laid out in a ceramic mold.

Raw fua is pressed, the container is covered with a lid or covered with foil, and sent to an oven preheated to 190 degrees. As with the traditional French recipe, the chicken foie is cooked in a bain-marie, so a bowl of water is also placed in the oven. Total cooking time - 45 min.

Foie gras 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-wine sauces, became constant companions of this dish.

Foie gras at home. Foie Gras: a dish worthy of kings at home

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