More and more often in our country various overseas delicacies began to be used in cooking. They appeared on the shelves of shops and supermarkets, although many of us do not even suspect what they are made of and, most importantly, how to cook them. Here, for example, foie gras - what is it and with what to eat it? Fuagra is a paste of very fatty liver of ducks or geese. This product is also called "paste from Strasbourg." This delicacy is highly appreciated all over the world, he was especially fond of the French.
For the manufacture of foie gras (which means “fatty liver” in French), a special scheme has been developed for the feeding of ducks or geese, which are given at least four kilograms of grain or other feed three times a day. The liver increases in volume by 10 times relative to the normal size.
Fuagra causes different emotions in people. Many gourmets simply adore her, but there is also a group of people consisting of animal rights activists who seek to legitimize the ban on feeding birds in such an inhuman way around the world. Their desire was partially realized, and in many countries foie gras are forbidden to produce. The largest producer of this liver is France, followed by Hungary, and a small amount of this product is produced in Israel.
How to cook foie gras at home? Fuagra is most often associated with the word “pate”, although it can be prepared in different ways. The types of this liver differ in the method of preparation, processing, quality and quantity of the product. Fuagra is sold in three different forms - raw product, semi-finished product and ready-made dish. It goes well with fresh bread, as well as various vegetables and even sweet jam or jam. Dessert white wine, port or madeira is served with foie gras.
What can be cooked with foie gras? The recipes for dishes with this liver are very diverse. First you need to make a choice between goose and duck liver. Goose foie gras are a bit gentler than musky duck liver .
To cook foie gras, you need to clean the raw liver from the tendons, remove excess fat and any greenish-yellow spots. Then it must be soaked in cold water or in milk, before removing the shell. Treated liver can simply be fried in a pan in hot oil for just a few minutes.
Make julienne or just fried eggs with foie gras - the recipes for such simple but satisfying snacks are varied and quite interesting. Julien will look gorgeous even at the festive table. To prepare it, you will need oil, foie gras and eggs. Put the oil in the pots, lay the slices of foie gras on it, break the egg into each portioned pot, without violating the integrity of the yolk. Add pepper and sprinkle with sea salt. Bake for 10-15 minutes in an oven preheated to 180 ° C. Serve hot. The variations with egg and liver are, in fact, limitless. You can add cream to such dishes or replace omelet with poached egg. Some cooked breakfasts with hard cheese and foie gras. Julienne recipes are also good because these dishes can be prepared from the remaining products after dinner for breakfast.
The most popular are various souffles, pastas and foie gras. The recipes for their preparation are different, but simple. Let's try to cook terrine.
Remove the foie gras from the refrigerator an hour before cooking and soak in a mixture of milk and water to remove blood. Separate the two blades, remove the veins and body fat. Prepare the sauce by mixing fatty liver juice, pepper and five different spices. Cut the foie gras and marinate in the sauce, placing in a cold place. Remove the liver and wrap it tightly in a clean cloth to add volume, place in boiling water and turn off the heat immediately. Cover and let cool to room temperature. Then remove the foie gras from the water, put on a towel and wrap again. Allow the liver to cool for at least 12 hours. Enjoy your meal.