Bird's liver is one of the most delicious and healthy offal. Delicate and aromatic, it is suitable not only for making pates, but also for dozens of other delicious dishes.
What dishes is poultry liver suitable for?
One of the most popular poultry liver dishes is pate. There are many variations of this dish, ranging from simple ones, where the recipe contains only the offal itself, butter and a little spices, to more sophisticated options - with nuts and berries, port and cognac, aromatic herbs. The most delicious pates are obtained from foie gras - the liver of a specially fed duck or goose. Experts say that the goose's liver has a more refined creamy taste, but the duck's is more aromatic.
The poultry liver is also suitable for various terrines - minced meat dishes baked in a special form. Ground poultry liver is a good filling for pies, pancakes, it can add extra juiciness to homemade sausages. If you simply fry the liver in butter, add a little wine or cognac and herbs, it can be served as a snack on toast or as part of a warm salad. Liver skewers are popular in many cuisines. Stewed with vegetables, in tomato sauce or sour cream, the liver can become a hearty second course.
Poultry liver is a perishable product. It can be kept refrigerated for no more than 2-3 days.
Poultry liver recipes
One of the easiest ways to cook poultry liver is to fry it with onions. The liver should be pre-rinsed, peeled from the film, large liver - turkeys, goose, ducks - cut into several pieces, put in a bowl and pour over milk. For 500 grams of liver, you will need about 300 ml of milk. While the liver is in the milk, chop 2-3 medium onion heads and fry with a little vegetable oil until beautiful golden brown, stirring occasionally. When the onions are done, place them out of the skillet in a separate bowl. Pour some more oil into the skillet. Dip each liver bite in wheat flour and fry until delicious. Season with salt, add onions, stir and serve with mashed potatoes or long grain rice.
A properly cooked liver is brown on the outside and pale pink on the inside.
An unusual, aromatic and satisfying dish is made from liver with pasta. You will need:
- 50 grams of unsalted butter;
- 1 small onion, cut into small cubes;
- 400 grams of poultry liver;
- 30 grams of dried porcini mushrooms;
- 50 ml of dry white wine;
- 1 tablespoon tomato paste;
- 300 grams of tagliatelle pasta;
- 50 grams of finely grated Parmesan;
- salt and freshly ground black pepper.
Soak the white ones in boiling water for 20 minutes, drain the liquid and dry the mushrooms, cut them into pieces. Prepare your liver. Melt the butter in a skillet, add the onion and stir-fry for about 5-7 minutes. Cook the tagliatelle. Add the liver, stir and fry for another 3-4 minutes, add mushrooms, tomato paste and wine, season with salt and pepper. Drain the pasta, add the liver and stir. Serve sprinkled with grated cheese over each portion.
