Feeling a little closer to France and being a true aristocrat or a new Russian is not at all difficult. It is not necessary to roam the Champs Elysees and admire Montmartre. It is quite enough to know what is chicken foie gras and how to eat it.
There are many nuances in the preparation of various dishes, small culinary tricks and chef's real-life receptions. But a rare dish can compete with the scandalous accompaniment of foie gras. This is a delicate dish made from the liver of a goose or duck. The whole controversy and conflict of the situation is that from a certain age, birds can be said to be force-fed a large amount of special food, and movement is severely restricted. At the same time, the liver of geese and ducks increases many times in size. Various advocates of animal rights opposed such a breeding technique. Not without their efforts in many countries, foie gras technology has been banned and sharply limited. Some restaurants have a culinary moratorium on foie gras. And historically, everything was much more prosaic. The Egyptians of migratory ducks began to feed the most affordable high-calorie product for them - figs. The birds gained good weight and their liver was just very fat and tasty. After all, foie gras is translated as “fatty liver”, and the progenitor of foie gras and figs was a common root - fig, which read “the liver on figs” for certain. Just a historical and culinary pun.
Of course, we will depart from classical canons in preparation and will not be so scrupulous gourmets, but foie gras from chicken liver are no worse than scandalous French dishes. We will add a peaceful color to this dish. In order to cook it at home, the following ingredients are needed: chicken liver 700 grams, spices, 300 grams of red wine, sugar, 50 grams of butter. Pour wine into a glass bowl, dissolve sugar in it, add a little salt and put the liver washed under running water and dried with a napkin. Cover the dishes and place for 20-24 hours in the refrigerator for pickling. To make a foie gras paste, we need mushrooms. We, of course, are not French, and truffles are hardly available to us, so we will cook with the mushrooms available in our possession. Wash the mushrooms, peel off the films. Grind the liver with mushrooms in a blender, add 30 grams of butter. Grease the baking dish with butter and put the mass there. Preheat the oven and put a baking sheet with water, in which we place the form with foie gras from chicken liver. At a temperature of 190-200 ° C, bake in a water bath for 40 minutes. We take out the form and quickly cool in a container with cold water. We place our dish in the refrigerator for 6-8 hours. Chicken liver souffle is usually served with fruit. It can be served with bread without flavoring agents and additives, but not spreading on toast, but imposing hepatic mass (often on apple slices). This dish goes well with sweets and nuts, berries and ginger. Serve foie gras from chicken liver and an aperitif. To do this, peel the fruits, namely tangerines, from the peel and the white film, free the plums and cut them into medium slices, add grapes. In a pan, adding one tablespoon of butter, fry this mass over low heat. The fruit mass should let the juice in, add a tablespoon of powdered sugar. Turn off the fire. Spread fruit in the center of the dish, and on top of the foie gras from chicken liver. In a caramelized juice in a pan, add 2 tablespoons of red wine and mix. We heat it so that the sugar dissolves in the wine and pour the sauce over our dish. The foie gras from chicken liver are removed from the refrigerator just before serving. It is cut with a knife with a sharp thin blade or lyre (food wire) into portioned pieces no more than 1 cm thick. Served with red or white wine.