Foie gras recipe: French delicacy at home. Foie Gras - what is it?

The famous delicacy of foie gras, along with frog legs and croissants, is associated with France all over the world. A dish of light pink color and a delicate creamy flavor, obtained from the liver of a duck or goose. Birds raised on special farms are forcibly fattened, due to which their liver increases by 8-10 times. So - foie gras, what is it? About the history of the popular dish, the subtleties of cooking and the useful qualities of the product, we will consider in our article.

History of occurrence

Despite the fact that France is called the birthplace of this aristocratic dish, this delicacy originally appeared in ancient Egypt. The ancient Egyptians noticed that the liver of fattened geese or wild ducks, which gain weight before a long flight, has a particularly delicate taste. Subsequently, a delicious meal traveled around the world, but it was the French who finally improved the recipe for the dish and set up the production of the product on an industrial scale.

In the 18th century, a certain Marquis de Contade, in preparation for the reception of guests, instructed his cook to prepare an unusual dish that could surprise all those invited. Without thinking twice, the cook mixed minced bird's liver with bacon, and used the resulting consistency as a filling for the dough. The fame of the new meal spread throughout the country, and foie gras which in French means " fatty liver”, has become the pride of the national cuisine.

Bird for foie gras

Initially, as the main ingredient, foie gras included goose liver. Now about 90% of all products are made from duck liver. This is due to the fact that the goose is a bird that is especially demanding in terms of self-care, and this, in turn, leads to an increase in the cost of the product. For future food, ducklings of two breeds are grown:

• « barbary» - Muscovy duck, refers to a large species of animal. The mass of an adult drake reaches 5-6 kilograms, which exceeds the weight of most breeds. The main feature of "barbary" is considered to be excellent resistance to diseases and infections.
• « Mulard» - the absence of a record mass is compensated by unpretentiousness to its content, stability in weight gain and adaptation to local food. The liver of this particular hybrid breed is ideal for making foie gras.

The first month of their life, ducklings are formed naturally, after which they begin to receive an unlimited amount of food. After 4 months, the living creatures begin to be forced to feed, bringing the weight of the liver to 600-700 grams.

How to cook foie gras

This gastronomic masterpiece can be prepared not only by an experienced chef, but also by any housewife. There are a lot of recipes. Let's take a look at two of them.

Classic foie gras tablet .

• Goose or duck liver - 650 g;
• Pork fillet - 350 g;
• Salo - 350 g;
• Salt - 1 tablespoon;
• Milk;
• Cognac - 40 g;
• Truffle or porcini mushroom;
• Spices: bay leaf and pepper.

Pretty affordable products, with the exception of an expensive truffle, which, without losing taste, replaced by porcini mushroom.

Cooking process:

1. It is soaked in milk, and then stuffed with small pieces of mushroom, about 450 grams of liver. Before putting the workpiece to marinate, the product is poured abundantly with cognac.
2. The meat fillet and the remaining goose liver are passed through a meat grinder three times. To make the resulting mass as soft and tender as possible, you need to use a fine grate. Cognac, which was used for pickling, is mixed into the minced meat, salt and pepper are added.
3. The walls and bottom of the round shape should be overlaid with a small layer of minced meat. Small pieces of the liver are placed inside, which are closed with the remnants of minced meat. The top is covered with pieces of bacon and bay leaf.
4. The form is placed in a water bath in the oven for half an hour. After cooking is completed, the bay leaf and lard are removed, leaving the dish itself in an appetizing shell of fat.
5. Minced foie gras is served chilled.

Fried foie gras.

This recipe is considered one of the most common. For cooking you will need:

• Duck liver - 450 g;
• Pepper, salt, green salad leaves.

Cooking process:

1. The liver is cut into two parts and placed in the refrigerator for 30 - 40 minutes.
2. Salt and pepper the cooled product, put it in a heated pan.
3. Fry each side for 2 minutes, then place in the oven in a water bath for 20 minutes.
4. We decorate the finished dish with green salad leaves.

When frying, add oil to the pan is not worth it. The liver, during heat treatment, releases a huge amount of its own fat, on which it cooks. While cooking in the oven, baste the foie gras with your own fat every 5 minutes.

Useful properties of the product

The presence of vitamins and amino acids in goose liver is not the main reason for the popularity of this delicacy. But nonetheless, foie gras lovers will be interested to know What:

• People who eat this dish every day do not suffer from atherosclerosis;
• The presence of a large amount of polyunsaturated fatty acids, lowers cholesterol;
• In the department of Landes (it is here that foie gras production accounts for 22% of the total world volume), a large percentage of centenarians lives;
• Duck liver is the record holder for the content of B vitamins, which improve metabolism and normalize the functioning of the nervous system.

A properly prepared dish can provide the body of an adult with the daily norm of most vitamins and minerals.

Opponents of the dish

A person who has tried foie gras for the first time will be very surprised when he learns about the number of animal protection organizations demanding a ban on this dish. The reason lies in the inhumane attitude to the cultivation of poultry, namely to force-feeding. In some countries and in some states of America, the production of poultry for this delicacy is prohibited by law.

Supporters claim that they do not perform any violent actions on geese, and after stopping " gavage”(this is what force feeding is called) all the organs of the bird take on normal sizes, without subsequently causing animal pain and discomfort.

You have discovered the favorite delicacy of millions of gourmets from all over the world - foie gras. What is it people learned about 4000 years ago, and now this dish has become one of the most popular delicacies of our time. This gourmet dish, traditional for Western Europe, the USA and Japan, has also found fans in our country. We hope that the above recipes will help embellish the festive table and surprise your family and friends with an unusual dish.

Video tutorial on cooking foie gras

Foie gras is a food product made from the liver of a duck or goose that has been specially fattened. According to French law, when talking about the concept of what foie gras is, we are talking about the liver of a duck fed by force. However, outside of France, poultry is sometimes raised using breastfeeding. A pastry containing a pâté of similar meat and bacon was formerly known as "Strassbourg Pie".

Foie gras is a popular and very famous delicacy that comes from the aroma of this dish is described as rich, thin and buttery, unlike the usual duck or goose liver. This product is sold in its natural form or used as an ingredient in mousses, parfaits or pâtés, and can also be used as a garnish with other foods, such as steak.

As early as 2500 B.C. The ancient Egyptians learned what foie gras was after seeing that many birds could be force-fed and began the practice. Then a similar type of geese feeding spread from Egypt to the countries of the Mediterranean basin.

Today, France is the leading producer and consumer of duck and goose foie gras. In 2005, the country produced 18,450 tons of this product, of which 96% was produced from duck liver, the rest from goose liver.

In France, the concept of what foie gras is today is quite extensive, since this delicacy exists in various forms, legally enshrined, and includes both expensive and cheap varieties.

So, foie gras ENTIER (whole) is made from one or two whole lobes of the liver and goes on sale boiled, semi-cooked or raw.

Another variety is foie gras made from pieces of liver put together. The block of this product, fully prepared, consists of 98% natural delicacy.

If we are talking about foie gras "with pieces", it must contain at least 50% goose liver and at least 30% duck liver.

In addition, there are foie gras pate, foie gras mousse (both products must contain at least 50% goose liver or even more), goose liver parfait (75% or more foie gras) and other convenience foods (without requirements). to composition).

A fully finished product is usually sold in any glass container or in metal cans for long-term storage. Fresh foie gras is generally not available for sale except on the eve of major holidays. The frozen product is sometimes sold in large supermarkets.

As a rule, French dishes with this product are cooked on low heat, since the fat contained in it melts very quickly. American and other recipes usually call for hot foie gras rather than warm or cold.

In Hungary, it is traditionally fried on which is then poured over the finished product and left to cool. This dish is also eaten warm. In other parts of the world, foie gras is used in dishes such as rolls, pasta fillers, or served on a steak as a side dish.

As already mentioned above, given the characteristics of what foie gras is, the traditional method of its preparation is low-temperature methods. This delicacy is also often served seasoned with truffles and other delicacy mushrooms. Fans will appreciate accompanying it with brandy or cognac.

Foie gras is a fairly well-known delicacy that can be seen on the tables of the secular elite and celebrities. The dish is distinguished by a refined aftertaste, delicate texture and delicate aroma. Many housewives ask questions about what foie gras is and how to cook it correctly.

Foie gras is translated from French as fatty liver. This is a popular French delicacy. Foie gras is prepared in a special way from the liver of a goose or duck. The bird is fattened 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.

In cooking, foie gras is divided into 3 types:

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

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

Classic goose liver recipe

Goose liver foie gras is a gourmet dish that has a mild taste. The dish will take center stage on your holiday table. A 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 running warm water, wipe with paper towels. Place in bowl and top with cream. Place the container in a dark place for 3-4 hours.
2. Divide the liver into 2 equal parts. Tap lightly. Rub the liver on all sides with salt and spices.
3. Heat the frying pan over high heat. Put the liver on it and fry for 1.5 - 2.5 minutes. Oil is not recommended.
4. Rinse the rice, put it in a saucepan and cover with cold water. Boil 11 - 14 minutes. Drain liquid, cool.
5. Peel the walnuts from the shell, grind in a blender to a powdery mass.
6. Free the pineapple from the skin, cut into small thin sticks.
7. Place cooled rice in a greased skillet. Add nuts and pineapple. Fry, stirring gently, 8-13 minutes.
8. Put the liver in the center of a wide dish, arrange the rice nicely around the edges.

The dish can be garnished with lemon wedges or cranberries. Served with fruit sauces and berry fruit drinks.

Homemade chicken liver foie gras

Not everyone can go to France and taste a delicacy in the best traditional restaurant. But every hostess can cook foie gras at home and surprise her family. The most delicate pate 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;
• butter 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 running warm water, cut into large pieces.
2. Soak the liver in cold water for 33-36 minutes, chop into thin sticks.
3. Rinse 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. Mix cream and sour cream with eggs. Pour the mixture over the meat and vegetables. Put in grated cheese. Whisk with a blender.
8. Cover a baking sheet with craft paper, drop the pate on it. Place in the oven, which is heated to a temperature of 170 - 190 degrees, for 36 - 38 minutes.
9. Remove the finished dish from the oven, place in a dark, cool place until it cools completely.

Foie gras is served with mushroom or apple sauce. The pate can be garnished with basil or cilantro leaves.

Cooking duck liver foie gras

Foie gras symbolizes 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 spicy flavor.

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 running warm water, cut into large pieces. Remove all veins and seals.
2. Put the liver pieces on a greased frying pan, add 0.5 cups of water, spices and simmer under a closed lid for 8 - 13 minutes.
3. Wash the grapes in warm water, remove the seeds, cut each berry into 4 parts.
4. Pour out excess liquid from the pan, add oil and pour grapes on the liver. Fry for 1-2 minutes.

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

Fried foie gras recipe

This is one of the variations of the dish, which is high in calories. The incomparable taste of the liver is ideally combined with mulled wine or cider.

Ingredients:

• goose liver - 460 g;
• leaf lettuce - 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 liquid with paper towels. Cut the liver into large pieces, wiping each with salt and pepper.
2. Drop oil onto a hot frying pan. Lay out the pieces of the liver, fry on all sides for 1 - 3 minutes.
3. Preheat the oven to a temperature of 185 degrees.
4. Drizzle oil into a baking dish and discard the liver. Place the mold in the oven for 25 - 31 minutes.
5. Rinse lettuce leaves in clean water, dry.
6. Arrange lettuce leaves on a wide glass dish. Dump the cooked 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?

Foie gras is traditionally served with sauce. There are many variations of sauces. Fans of spicy spicy cuisine complement the dish with garlic and tomato sauces. Connoisseurs of the classics prefer cheese and sour cream sauces. Experimenters and bold people 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.

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:

1. Goose liver - 800 g
2. Milk
3. White mushrooms - 1-2 pcs.
4. Duck liver - 300 g
5. Cognac - 120 ml
6. Pork fillet - 300 g
7. 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 - goose liver pate and a symbol of gastronomic chic - is considered an invention of French culinary specialists, because it is an attribute of luxury and a traditional Christmas dish in France. In fact, the French only inherited the recipe for this delicious dish from the Romans, who learned it from the Jews, and they, in turn, from the Egyptians.

About 4,000 years ago, the Egyptians noticed that the geese and ducks that migrate north through the Nile Valley and stop to rest and eat before the long flight of figs, which abound in these lands, have tastier livers than domestic geese. To achieve the same effect with poultry, the Egyptians began to fatten geese and ducks with figs, and they did it forcibly.

To get a large, juicy, soft and fatty liver, birds had to eat huge amounts of figs for several weeks. This technology was adopted by the Jews, who then lived in Egypt. Since the religion forbids them to eat pork fat and butter for frying, they raised geese in this way for fat, but not for their liver. Until the 19th century, goose liver was considered non-kosher, and Jewish poultry farmers profitably sold it. From the Jews, the technology of rearing poultry passed to the Romans, and goose liver pate became one of the favorite dishes of the ancient world.

Goose liver foie gras (oie) has a more refined creamy flavor and softer texture than duck liver foie gras (canard), which has a pronounced musky aroma and distinct taste. The debate about whose liver is best for foie gras has been going on since the time of Pliny.

Today, preference is given to duck liver, as its production is more economical. About 90% of foie gras is made today from the liver of ducks. Foie Gras literally means "fatty liver" in French. Few people know that the word "liver" in French (and other Romance languages) is derived from the Latin word for figs (figs). The Latin name for the dish "Jecur Ficatum" (liver derived from figs) was shortened to "Ficatum", which became "foie" in French.

We can say that today the name foie gras does not justify itself, since instead of figs, birds are fed boiled corn and even mixtures of soy and vitamin supplements. The first goose pâté recipes date back to the 4th and 5th centuries. These recipes do not provide a detailed description of the entire process of preparing the delicacy; detailed recipes appeared only in French cookbooks of the 17th and 18th centuries. That is why France is considered to be the birthplace of foie gras. In 19th century France, foie gras became a fashionable dish among the nobility, and many variations of the preparation of this dish appeared.

Some restaurants have been sticking to signature recipes for over 100 years. In the southwest of France and in Alsace there is a real cult of foie gras. In Alsace, they even grow a special breed of geese - Strasbourg, which gives a liver weighing up to 1200 grams. Among ducks, the best breed for foie gras is considered mular (a hybrid of Peking and Moscow ducks). Different regions of France are famous for different types of foie gras.

In Toulouse they make airy ivory foie gras; in Starsburg, pink and hard. Foie gras from Bordeaux goes well with hot dishes; from Perigord - to cold. France is the largest producer and consumer of foie gras in the world. In addition to France, foie gras is produced in Hungary, Spain, Belgium, the USA and Poland. In Israel, the production of foie gras is hindered by animal advocates: this dish is prohibited there.

It is also illegal to produce and eat foie gras in Argentina, Norway and Switzerland. The process of force-feeding the bird is called "gavage". While the practice is considered unethical and banned in some countries, farmers and foie gras enthusiasts claim that force-feeding doesn't hurt the birds. Geese and ducks do not chew food, but grind it in the stomach with the help of small pebbles that they swallow.

With artificial feeding, food is introduced twice a day in large quantities. An enlarged liver does not affect the health of geese and ducks in any way and has nothing to do with cirrhosis. Under natural conditions, waterfowl migratory birds also overeat before long journeys, it is no coincidence that the liver of these birds is used for foie gras, and not chickens, for example.

Compared to many domestic animals, the life of geese and ducks raised for foie gras seems like a fairy tale: for several months they graze in the meadows, move a lot, and only live in small pens for the last 2-3 weeks. After special feeding, the liver of birds increases by 10-15 times. If the birds are released into the wild after being bred, their livers will return to normal in a few weeks.

Foie gras is not only a gastronomic delight, but also a very healthy dish.

Waterfowl liver is rich in unsaturated fatty acids, which lower blood cholesterol levels and provide healthy nutrition to cells. There are 2 times less saturated fatty acids in duck fat than in butter, and 2 times more unsaturated fatty acids. The benefits of foie gras are evidenced by the fact that in regions where this dish is especially popular, the level of cardiovascular diseases is very low and life expectancy is high.

The production of foie gras in France is regulated by law. The best product is whole goose or duck liver without additives (foie gras entier). It can be sold raw, cooked or semi-cooked. Foie gras with pieces consists of ground liver and whole pieces of liver, the content of which must be at least 30%. The foie gras block (bloc de foie gras) consists of ground liver, and the content of goose liver must be at least 50%. Truffles, cognac and other products can be added to foie gras.

Foie gras is used to make mousse, pate, parfait, galantine, terrine or medallion - products with different preparation methods and different liver contents. For example, to make mousse, the liver is whipped with cream, proteins and alcohol; terrine - a baked pate with a rough structure based on several types of liver. As a rule, pork or beef liver is added to pâtés and foie gras mousses. French chefs use foie gras to make amazing dishes: siphon terrine for a low-fat foam; frozen and form parfait in the form of sweets stuffed with almonds, dried fruits and orange chips.

For the preparation of foie gras of the highest grade, the freshest liver is required. It should be cut into thin slices and fried in olive or butter. Pieces of liver should retain a delicate silky texture under a crispy crust. This method seems simple, but in fact it requires skill, because the delicacy should not melt in a pan or be too greasy.

Hot, freshly prepared foie gras is served as a main course with confiture, fruit, mushrooms or chestnuts. Sweet berry and fruit sauces, marmalade, nuts, spices (allspice, fennel, cinnamon, cloves) are combined with this dish. Well-cooked foie gras is best enjoyed early in the meal when the taste buds are at their most sensitive.

Another method involves marinating the liver in cognac with spices for 10-12 hours, after which truffles and Madeira are added to it and rubbed for a long time until a tender mass is obtained, which is placed in a water bath in the oven for 50-60 minutes. Foie gras prepared in this way is served as an appetizer or aperitif, cold, but not too icy. It is cut into thin slices and laid (not smeared) on bread, cold toast, apple slices or lettuce with the thinnest possible knife, which should be rinsed and wiped after cutting each piece to maintain shape.

It is better to take foie gras out of the refrigerator 15-20 minutes before serving, and cut at the last moment. If the foie gras is too soft, it is cut with a butter-cutting wire (lyre). In French stores, you can find foie gras in all sorts of forms: from raw to canned. Raw liver (Foie gras cru) offers a lot of culinary creativity, but does not tolerate delay in preparation.

Semi-finished foie gras (foie gras mi-cuit) is a semi-finished product that has undergone minimal processing and also requires immediate preparation. Semi-preserved foie gras (foie gras semi-conserve) is a pasteurized product, ready to eat, with the possibility of storage for several months in the refrigerator. Canned foie gras (foie gras en conserve) is a sterilized product in metal cans, far from the original recipe, but well tolerated by storage.

Such an exquisite delicacy as foie gras requires careful selection of wines.

Young, sour and too light wines will spoil the impression of foie gras. A worthy addition would be Armagnac, Sauternes, white liqueur wines Château d'Yquem or Mont-Basilac, semi-dry Bergerac, Loupiac, Sainte-Croix-du-Mont, mature red wines with a rich bouquet or champagne. The main difficulty in making foie gras in Russia is finding the liver of a specially fed bird. Ideally, this dish requires a large duck liver weighing about 400-500 grams or a goose liver weighing about a kilogram.

The color of a raw liver can vary from cream to buff, depending on what the bird was fed. To make sure the liver is fresh, press it with your finger. If a trace remains, the liver is fresh and of high quality. The next difficult step is cleaning the liver from films and veins. It is recommended to do this with warm liver with a not very sharp knife, so as not to damage the structure. When preparing foie gras according to French recipes, pay attention to which liver is used. Goose and duck liver require different cooking methods.

Recipes with foie gras

Hot foie gras with grapes

Ingredients: 1 piece goose liver (600-700 g), juice of 1 orange, 10 grapes, salt, pepper to taste.

Preparation: Cut the liver into slices 1-1.5 cm thick, salt and pepper. Heat up a frying pan, sprinkle it with salt and brush with olive oil and lard. Lay out the liver pieces, turn after 5 seconds 4-5 times and put on plates. Peel the grapes, place them in a frying pan, pour over the orange juice and heat, stirring, for about 30 seconds. Drizzle the foie gras with grape-orange sauce and garnish with basil, parsley or mint.

duck foie gras

Ingredients: 1 piece duck liver (about 400 g), 1 bottle of Sauternes, freshly ground pepper, salt to taste.

Preparation: The day before cooking, clean the liver from films and channels, salt, pepper, put in a bowl, pour wine, close tightly and refrigerate overnight. Preheat the oven, at this time put the liver in a transparent baking dish, press firmly with a spatula and cover with a lid. Pour hot water on a baking sheet and cover with paper so that the water does not splatter when boiling. Place the pan on a baking sheet so that it is one third submerged in water.

After about 35 minutes, when the liver has secreted enough fat, remove the mold and place in ice water to quench so that the liver retains a dense structure. Put cold dishes in the refrigerator and leave for 48 hours.

canned foie gras

Ingredients: Goose or duck liver, port wine, 0.5 tsp. sugar, salt, pepper to taste.

Preparation: Salt and pepper the cleaned liver, put it in a tightly closed jar, fill it with port wine, add sugar and sterilize for 30 minutes at a temperature of 100 C. The dish is ready to eat immediately after cooling, but after 2-3 months foie gras acquires a more delicate taste.

Foie gras with mushrooms

Ingredients: 600-700 g of goose liver, 500 ml of milk, 100 g of porcini mushrooms, 600-700 g of pork fillet, 50 g of bacon, cognac or Madeira, spices (pepper, nutmeg, bay leaf).

Preparation: Soak the liver in milk for 2 hours, peel, stuff with pieces of mushrooms, pour cognac or Madeira and leave for 3 hours. Pass the pork fillet twice through a meat grinder, salt, add spices and wine, in which the liver was marinated. Lay the baking dish with minced meat, put the liver in the middle, cover with minced meat, put thin slices of lard and bay leaves on top. Bake in a water bath at the rate of 30 minutes per kilogram of dish. Cool the finished foie gras and leave for 48 hours in the refrigerator.

Bon appetit!