Foie gras (French fois gras) in translation from French means "fatty liver". Foie gras is made from specially fed goose liver. The product is rich in unsaturated fatty acids that lower blood cholesterol levels. The dish is served with various sauces (fruit, caramel, etc.), truffles, porcini mushrooms or as a pâté with goose fat.
It is necessary
-
- 500 g goose fatty liver (foie gras);
- 30-50 ml port wine;
- salt
- white pepper.
- For fruit sauce:
- 50 ml of apple or apple-pear juice with pulp;
- 1 tsp soy sauce;
- 1 tsp honey;
- salt
- pepper.
- For berry sauce:
- 1 cup black currant
- 1 tbsp honey;
- 100 ml sherry or port wine;
- salt;
- white pepper;
- refined oil.
Instructions
Step 1
Prepare your liver. Gently remove films, nerves, bile ducts and rinse it. Put the liver in a bowl, sprinkle with salt and pepper on all sides, cover with port and refrigerate for half an hour or an hour.
Step 2
Preheat the oven to 170-190C. Brush a skillet or small baking dish with vegetable oil. Remove the cookies from the refrigerator.
Step 3
Lubricate the foil with vegetable oil. Wrap the liver in it and place in a baking dish. Pierce the foil in several places and place the dish in the heated oven.
Step 4
Bake the foie gras for half an hour. Drain off the goose fat during cooking.
Step 5
When finished baking, remove the foie gras from the oven. Let it cool without opening the foil. Further, according to the classic recipe for cooking, it must be placed in the refrigerator (right in the foil) for two days, but you can do without this.
Step 6
Remove foie gras from foil and serve with any side dishes and sauces. Since the dish is quite "heavy" for the liver, it is preferable to cook light vegetable side dishes, mushrooms and sweet and sour sauces. Foie gras can be served hot or cold.
Step 7
For example, prepare fruit or berry sauce for foie gras. Combine apple or apple-pear juice with honey and soy sauce, put a saucepan over low heat and simmer the fruit sauce until thick, stirring all the time. Remove from heat and refrigerate.
Step 8
For blackcurrant sauce, use fresh or frozen berries. Frozen currants must be thawed at room temperature. Rinse the berries, then heat the skillet with the goose fat released from the foie gras.
Step 9
Put the berries in a skillet and fry them over medium heat for one minute, stirring all the time. Add honey, pour in wine and mix everything. Cook the skillet over medium heat, stirring the contents all the time, until the sauce thickens. Remove from heat, let cool and pour over foie gras before serving.
