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 in the body.
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Simple ways to make foie gras
The easiest way to cook foie gras is to fry the goose’s liver. To do this, you need to prepare it: wash and remove all the 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 many, otherwise foie gras will lose its taste. This dish is served with lettuce. 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 in berry sauce.
Foie gras is also prepared with fortified wine or any other alcoholic beverage, such as Armagnac or cognac. First, the liver is placed in warm water, then salt, pepper and put in a bowl with thick walls, and crushed on top and pour alcohol. After 24 hours, when the foie gras marinated, it was wrapped in foil and baked in the oven. This dish goes well with fruit sauce and toast.
What sauces do foie gras serve?
Most often foie gras is served with berry or fruit sauce. To make fruit, you need 1 tsp. soy sauce and honey, 50 ml of apple juice with pulp, salt and pepper. Apple juice is poured into a saucepan, mixed with soy sauce and honey, heated over low heat, and after boiling it is boiled to thicken the dish.
Berry sauce is also simple and quick to prepare. To do this, you need 1 cup of black currant, 100 ml of sherry, 1 tsp. honey, goose fat, vegetable oil and salt to taste, you can also add white pepper.
Goose fat is melted in a hot pan, berries are poured out and roasted for 60 seconds. After that, add the rest of the ingredients, mix everything and simmer so that the sauce becomes thick.