Foie gras (фр. fois gras) in translation from French "fatty liver" means. Foie gras prepares from a liver of the goose fattened in a special way. The product is rich with nonsaturated fatty acids which reduce cholesterol level in blood. The dish is served with various sauces (fruit, caramel, etc.), with truffles, cepes or in the form of paste with a goose fat.
It is required to you
- 500 g of a goose fatty liver (foie gras);
- 30-50 ml of port wine;
- salt
- white pepper.
- For fruit sauce:
- 50 ml of an apple or apple and pear comminuted juice;
- 1 tsps of a soy-bean sauce;
- 1 tsps of honey;
- salt
- For berry sauce:
- 1 glass of blackcurrant;
- 1 tablespoons of honey;
- 100 ml of a sherry or port wine;
- salt;
- white pepper;
- purified oil.
Instruction
1. Prepare a liver. Accurately remove films, nerves, bilious channels and wash out it. Put a liver in a bowl, salt from all directions and pepper, fill in with port wine and put in the fridge for half an hour-hour.
2. Warm an oven to 170-190os. Grease a frying pan or a small form for roasting with vegetable oil. Take out ware with a liver from the fridge.
3. Oil a foil vegetable. Inwrap in it a liver and put in capacity for roasting. Puncture a foil in several places and put a dish in a heated oven.
4. Bake foie gras within half an hour. In the course of preparation merge the allocated goose fat.
5. Upon termination of roasting take out foie gras from an oven. Let's it cool down, without opening a foil. Further on a classical recipe it should be placed in the fridge (directly in a foil) for two days, but it is possible to do also without it.
6. Take out foie gras from a foil and give with any garnishes and sauces. As the dish quite "heavy" for a liver, is more preferable to prepare light vegetable garnishes, mushrooms and sweet-sour sauces. Foie gras can be served as cold, and we heat.
7. Make, for example, for foie gras fruit or berry sauce. Mix apple or apple and pear juice with honey and a soy-bean sauce, put a saucepan on slow fire and you cook fruit sauce until thick, all the time stirring slowly. Remove it from fire and cool.
8. For preparation of sauce from blackcurrant take a fresh or frozen berries. The frozen currant needs to be defrozen at the room temperature. Wash out berries, then warm a frying pan with a goose fat which was allocated when roasting foie gras.
9. You will pour out berries on a frying pan and fry them on average fire within one minute, all the time stirring slowly. Add honey, pour in wine and mix everything. Take a frying pan on average fire, all the time stirring slowly with contents until sauce thickens. Remove it from fire let's cool down and water with it foie gras before giving on a table.