Foie gras is an exquisite and luxurious delicacy, translated from French foiegras - "fatty liver". This dish is not only very tasty, but also healthy, it contains iron and substances that improve brain function and lower cholesterol levels in the body.
The easiest way to make foie gras is to fry goose liver. To do this, you need to prepare it: wash and remove all veins, cut into slices and fry in a pan with goose fat or vegetable oil. Before frying, you can add seasonings to taste, but there should not be a lot of them, otherwise the foie gras will lose its taste. This dish is served with lettuce leaves. Another cooking option is to fry the liver with grapes.
Foie gras can be made without frying. The liver is washed, cleaned, and then laid out on a dry towel, sprinkled with pepper and salt, wrapped and left in the refrigerator for 24 hours. Before serving, cut into slices and pour over with berry sauce.
Foie gras is also prepared with fortified wine or any other alcoholic beverage, for example, Armagnac or cognac. First, the liver is placed in warm water, then salted, gloved and placed in a bowl with thick walls, and crushed on top and poured with alcohol. After 24 hours, when the foie gras is marinated, it is wrapped in foil and baked in the oven. This dish goes well with fruit sauce and toast.
Most often, foie gras are served with berry or fruit sauce. To prepare fruit, you will need 1 tsp. soy sauce and honey, 50 ml of apple juice with pulp, salt and pepper. The apple juice is poured into a saucepan, mixed with soy sauce and honey, heated over low heat, and boiled after boiling to thicken the dish.
Making berry sauce is also quick and easy. To do this, you will need 1 glass of black currant, 100 ml of sherry, 1 tsp. honey, goose fat, vegetable oil and salt to taste, you can also add white pepper.
Melt the goose fat in a hot frying pan, pour out the berries and fry for 60 seconds. After that, add the rest of the ingredients, mix everything and leave on low heat to make the sauce thick.
