Many people know that foie gras is a fatty goose or duck liver. The main producer of the product is France, in whose restaurants such dishes are rarely found. But foie gras are often cooked at home. But still, for many, this liver is a delicacy.
It is necessary
- - 1 raw foie gras (weighing about 800 g);
- - 100 ml of Madeira;
- - 500 g of white nutmeg grapes;
- - freshly ground pepper;
- - salt.
Instructions
Step 1
Peel the pre-washed grapes from the skin (if it is thin, you can leave it) and seeds.
Step 2
Heat a thin sharp knife slightly and cut the liver lengthwise into two halves. Remove the ducts from both pieces and cut each into 1, 5-2 cm thick escalopes.
Step 3
Heat a thick-bottomed non-stick skillet without oil. Fry the escalopes on each side on high heat for 1, 5-2 minutes until golden brown.
Step 4
Transfer the finished meat (it should be slightly pinkish inside!) To a warm plate, pepper and salt to taste.
Step 5
Pour Madeira into the fat (there should not be too much of it), melted from the liver, and cook everything for 3-4 minutes over high heat.
Step 6
Put the prepared grapes in the resulting sauce and, while stirring, heat it for about 1 minute. Then put the foie gras in a skillet and cook for 30 seconds.
Step 7
Put the finished escalopes on warmed plates together with grapes and sauce and serve.
