Foie gras: what is it and why is it so expensive? Foie gras

Among the many delicacies of the world, one of the places of honor is foie gras. The unique taste of this gourmet dish was discovered many centuries ago. Foie gras - what it is best known to the French, who have the most delicious goose pâté recipes. The production of the delicacy in this country is the largest, but if you want to try it, you do not have to go to France. At home, it will turn out no less tasty.

What is foie gras

A treat with an unusual name is goose liver cooked in various ways in the form of a liver pate or whole slices. What is foie gras in Russian? It literally translates as fatty liver.. The fat content is the whole uniqueness of the product, so an ordinary goose is not suitable for it. In order to get foie gras, poultry is grown in a special way. She is fed corn, fattened with special barley flour with figs or wheat flour with walnuts. Goose nutrition is excessive to increase fat content.

What are they made of

Modern recipes allow the preparation of an exquisite French dish from the liver of other birds, which is much cheaper, because the answer to the question of how much foie gras costs is about 2,000 thousand rubles for 75 g. You can replace it with duck, chicken or goose grown in the usual way. The classic recipe for a dish served hot is to be made with goose livers from Chalosse or Périgord.

How do they do

Foie gras - what is it and how is it prepared? It is important to make the traditional goose liver delicacy very carefully. Otherwise, after you eat it, such unpleasant sensations as heaviness from duck fat will appear in the stomach. Before you start frying or baking, it is important to thoroughly clean the liver from all bile ducts, vessels, but this must be done so that the product does not lose its appearance.

How to eat

It is best to eat this dish during the cold season. There are several rules that will help you enjoy the wonderful taste and taste of foie gras - what is it:

Fruits and berries make the dish lighter.
Additionally, sweet and sour sauces, dry wine, truffles are served.
White bread without additives.

How to make foie gras at home

If you cook at home, you can choose any recipe. It can be frying in a pan, baking in the oven, cooking a delicate pate. When deciding how to cook foie gras at home, consider a few rules:

Hot and cold, this dish is two different things.
If you have already pulled the liver out of the oven, there is no point in putting it back for additional baking.
If goose fat gets into the foil, carefully drain.

foie gras recipes

How to cook foie gras depends only on your preferences. There are a lot of recipes. They differ in which liver you choose to cook, as well as additional ingredients. Various sauces are made from them for this gourmet treat. Additionally, honey, milk, berries, fruit juices, black truffles, porcini mushrooms can be used.

Goose liver foie gras recipe

Time: 90 minutes.
Servings: 2 persons.
Calorie content of the dish: 412 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

A foie gras dish in itself is admirable and delightful, but prepared according to the following recipe, it will amaze your guests much more. It is best served with two original sauces, which perfectly emphasize the taste of goose liver delicacy. One of the sauces should be from fruits, the second from berries. Both can be made on your own.

Ingredients:

goose liver - 550 g;
white pepper - to taste;
port wine - 53 ml.

Cooking method:

Soak the product in port wine for an hour.
Wrap in foil, as in the photo, and put in the oven at 180 degrees for half an hour.

From duck liver

Time: 4 hours.
Servings: 10 persons.
Calorie content of the dish: 370 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: medium.

Duck liver is no worse than goose liver for making a delicacy. Gourmets distinguish a more delicate creamy taste of goose liver, while duck liver has a seductive rich aroma. If possible, it is best to purchase duck liver from people who breed domestic ducks.

Ingredients:

fresh duck liver - 1200 g;
white wine - 75 g;

Cooking method:

Cut the liver into slices, as thick as in the photo, add wine, spices.
Send to the oven for 30 minutes at 95 degrees.
Put the dish in the refrigerator for 1-2 days.

From chicken liver

Time: 25 minutes.
Servings: 3 persons.
Calorie content of the dish: 200 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

If you want to cook something unusual, tasty, but inexpensive, then chicken liver foie gras is a great choice. It will not differ much in taste from the original goose recipe, but it will please you with no less delicate and pleasant taste, cheapness. To do this, you will need to add butter and chicken fat and a few other ingredients to the recipe.

Ingredients:

chicken liver - 35 g;
onions - 2 pcs.;
dry white wine - 110 ml;
melted fat - 2 tbsp. l.;
butter - 160 g;
milk - 200 ml;
sugar - to taste;
fresh thyme - to taste.

Cooking method:

Soak the liver in milk for 6 hours.
Fry it in butter for about 8 minutes.
Fry the onion in chicken fat, pour in the white wine, simmer until the liquid evaporates.
Grind everything in a blender.

Foie gras with bacon

Time: 30 minutes.
Servings: 1 person.
Calorie content of the dish: 380 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: easy.

The goose liver dish itself is heavy, but gourmets do not deny themselves the pleasure of adding a few slices of bacon to it. This will make your lunch even more satisfying and high-calorie, but if you do not care about your weight, then feel free to include this recipe in your piggy bank as one of the most delicious. In order to make the dish less heavy, you need to serve with fruit.

Ingredients:

liver - 100 g;
bacon - 100 g;
melon - 150 g;
pear - 50 g.

Cooking method:

Cut the meat products into slices 1 cm wide, as in the photo, fry them together.
Place on a plate with chopped fruit.

With milk and honey

Time: 30 minutes.
Servings: 2 persons.
Calorie content of the dish: 356 kcal.
Purpose: for dinner.
Cuisine: European.
Difficulty: medium.

A common foie gras recipe includes ingredients such as honey and milk, which make the delicate flavor of the dish better than a simple roast. If you are allergic to honey, you can substitute the same amount of sugar. The treat will not suffer much from this. Meat is cooked simply and quickly. The best addition to it would be pickled onions.

Ingredients:

liver - 600 g;
honey - 2 tbsp. l.;
milk - 300 g.

Cooking method:

Foie gras is fried with the addition of honey and milk, black pepper until the liquid evaporates.
Allow the liver to cool, then cut into slices with a warm knife.

Without heat treatment

Time: 24 hours.
Servings: 5 persons.
Calorie content of the dish: 280 kcal.
Destination: for lunch.
Cuisine: European.
Difficulty: medium.

The excellent taste qualities of wild goose liver are revealed even without heat treatment. This means that you do not have to fry or bake a treat. All you need to do is keep the French delicacy in the refrigerator for the allotted time and serve it to the table, additionally serving it with suitable sauces. It is important to dry the foie gras well before grating so that the salt is absorbed exactly as needed.

Ingredients:

goose liver - 500 g;
salt - to taste;
pepper - to taste.

Cooking method:

Rub meat with seasonings.
Wrap in a towel and refrigerate for 1 day.
Remove the treat, cut into slices, serve with your favorite sauce.

Video

Of course, everyone has heard of such an exquisite French delicacy as foie gras. In fact, it is nothing more than goose liver cooked in a certain way and appreciated by gourmets all over the world. Foie gras means fatty liver in French. For this dish, the bird is specially fattened so that sometimes its liver increases tenfold in size. It is force-fed, so to this day there are disputes between opponents of this dish - animal advocates and connoisseurs of haute cuisine. Which of them do you belong to?

A bit of history

In France, there is a story that tells how this luxurious dish appeared. It happened back in 1778 thanks to the marshal of France, the Marquis de Contade, who at that time was in Alsace. Once he uttered a sacramental phrase: "Today I want to treat guests to real French cuisine." And then his chef, Jean Pierre Clouse, decided to prepare a new dish, which he presented under the name "pate de foie gras." Briya-Savarin, who was present at the dinner that evening, said that this dish made an indelible impression on the guests: “When they brought it into the hall, everything immediately calmed down, and there was indescribable delight, lust and joy on their faces.” Immediately after this, the marshal ordered that a large portion of this gourmet dish be sent to the French king Louis XVI. "Pate de foie gras" quickly won the hearts of the courtiers and has been the pride of national French cuisine ever since.

But the very idea of growing fattened appeared long before that. Forcibly fattening the bird began in ancient Egypt about 4500 years ago, as evidenced by ancient rock paintings that were found in the necropolises of Saqqara. Geese were fed grated soaked and roasted grain. In ancient Greece, they fed a bird crushed and soaked in, which is exactly what the ancient Greek writer Athenaeus mentions in his writings. And Pliny the Elder says that in ancient Rome, dried and crushed, which was soaked for at least twenty days, was used for these purposes.

Around the 4th century, the first recipes for dishes derived from the liver of force-fed waterfowl began to appear. In Latin, they were called Jecur ficatum, which can be translated as "fig liver". Later, the word ficatum became figido and then fedie. By the 12th century, it sounded like feie and, in the end, turned into the familiar foie.

Well, the production of this product reached industrial scale in France by the end of the 20th century. But putting it on stream, the French industrialists significantly worsened the quality of the delicacy. Be that as it may, in France, fatty goose liver is recognized as part of the country's cultural heritage, and its production is legalized at the highest level.

Description and types of product

According to French law, the term "foie gras" can only refer to such products:

whole foie gras (foie gras entier) - consists of two different parts, uniform coloring on the cut, it is possible to add various spices and herbs, and alcohol;
foie gras (foie gras) - prepared from compressed parts of different livers, a marble structure is noticeable on the cut;
foie gras block (bloc de foie gras) - several types of liver are mixed during the emulsification process, due to which the product acquires a uniform taste;
foie gras block with slices (bloc de foie gras avec morceaux) - whole pieces of the liver are added to the emulsified mixture, which can be seen in the cut;
mousse foie gras (mousse de foie gras) - a homogeneous mixture, with the addition of goose fat;
foie gras pate (pate de foie gras) - fatty liver content of at least 50 percent;
foie gras parfait (parfait de foie gras) - fatty liver content of at least 75 percent.

Of course, you can learn from history that initially only goose liver was used to make foie gras. At the moment, the championship in this matter has gone to. And there are also hybrids specially bred for such purposes, which are called mulards.

Industrial production, technology and volumes

The fattening of poultry grown for making foie gras proceeds in three stages. First, for four weeks, the chicks are fed naturally so that they grow up quickly. The next four weeks restrict their movement by placing them in cramped cages and feeding them mainly on protein foods, as well as foods containing. Such a diet also promotes rapid growth and weight gain. After that, two-month-old chicks come to the force-feeding stage. This is called gavage (from the French word gavage). This process proceeds with the help of a special tube, about 12.5 centimeters long. The auger inside it pushes about 1.8 kilograms of grain down the bird's throat every day, which is about 10 times the norm. This stage lasts from 12 days to 21 days.

Small farms in France also have permission to fatten ducks to make fatty livers. Moreover, the taste of such foie gras is more refined and noble. For this, ducks are bred in incubators. The first few weeks they are indoors, and when they are a little older they are released into the grass to graze on their own. After the chick reaches the age of about 13 weeks and gains a weight of at least 1 kilogram, they proceed to the gavage, which can last up to 18 days. During this time, the liver of a force-fed bird can increase by about 10 times. They feed her mostly at least three times a day. On such farms, the slaughter of ducks, as well as cutting and processing their liver, most often takes place directly at the place of their feeding.

Each year, France holds the record for the production of this luxurious delicacy. Slightly less volumes fall on the share of Bulgaria, Hungary, Spain and China. In France itself, the region of Aquitaine is the leader in this indicator, in which about 9,000 tons of products are produced annually. It is followed by the Pyrenees and the Pays de la Loire, which together produce approximately 7,000 tons.

Approximately 25% of the total production in France comes from the department of Landes. About 15% is processed by industrialists in the Pyrenees-Atlantiques and the department of the Vendée is in third place, with about 13 percent of the total.

Chemical composition and useful properties

The energy value of foie gras is on average about 420 kcal. it contains no more than 12 grams, and almost 45 grams. but only 2 grams per 100 grams of product are allotted.

There is also a rich vitamin composition, as well as a valuable mineral complex. The content of vitamins in this product is quite high:, and. It surpasses even some herbal products. The mineral complex is represented by,, and. Most of all, foie gras contains selenium - about 80%, this product is also rich in sodium - about 54%, iron and copper.

Thanks to such an excellent composition, the product has valuable and useful properties. For example, it can slow down aging and increase life expectancy. Thus, it has been observed that in French regions, where this product is often eaten, the mortality rate from cardiovascular diseases is significantly low. At the same time, people live there much longer than in all other provinces. Scientists have called this miraculous phenomenon the French paradox.

The presence of fua gras in the composition can significantly reduce the level of bad cholesterol in the blood, due to which it can be a prevention of atherosclerosis. They help improve blood circulation, improve the general condition of the body, energize and vigor, and also have a positive effect on brain activity. Their high content can favorably affect the condition of nails, hair and skin.

Prohibitions, criticism and analogues of the delicacy

Recently, this dish has received a lot of indignation from the side of animal advocates, associated with the cruel treatment of birds during force-feeding them. Numerous videos they filmed while fattening are reflected in a series of protests against the production of the delicacy. Because of this, in many European countries it is forbidden to make and sell foie gras. Studies conducted at the enterprises for the production of this product have revealed some points that speak of cruelty to animals: visually distinguishable injuries to the throat of some individuals, sometimes even lacerations and swelling in the neck, poor general condition of birds, lameness and more. In some cases, even ruptures of the artificially enlarged liver were recorded, followed by hemorrhage into the abdominal cavity. After that, animal rights activists began to advocate the rejection of the production of this product around the world. Many world stars support this movement. Particularly noteworthy is the participation in such events of the famous actress Kate Winslet and the equally famous Roger Moore.

In connection with the negative situation that has arisen, many supporters of unfortunate animals began to look for an alternative to such production. And some have even succeeded. For example, a replacement for the traditional gavage was invented. Instead of force-feeding, they suggested using the predisposition of geese to accumulate excess weight in the pre-winter period. But in this way, year-round slaughter of birds became impossible, which led to an increase in the cost of fattening. In addition, the French Institute of Agricultural Research could not, with this option, obtain a liver that would be suitable for making foie gras.

The next alternative was "faux gras" - a vegetable imitation of the traditional pâté. Translated from French - fake. It was an invention of the Belgian Union for the Protection of Animals, who claimed that in terms of texture and taste this dish is in no way inferior to natural. In its composition, it was possible to distinguish and. Thanks to numerous advertising and the support of famous stars, sales of this product are growing and by 2011, approximately 160,000 cans of the product were sold in Belgium.

Well, lovers of vegetarian cuisine will like the soy imitation of foie gras, called Tofoie gras. This product contains herbal ingredients such as smoky tofu, porcini mushroom powder, soy milk, and spices.

Application in cooking

According to the processing method, three main types of foie gras can be distinguished:

raw (cru) - is the basis for the preparation of various dishes, it is used to prepare a canned version of the delicacy, since this product can be stored raw for a short time;
semi-finished (mi cuit) - a pasteurized product at a temperature of 100 degrees, sold in terrines (clay bowls) or glass containers, such a product can be stored in the refrigerator for several months, retaining its structure, taste and aroma;
canned (cuit) is a product often referred to as "regular" foie gras and obtained by sterilizing the liver in an autoclave at high temperature, its shelf life is usually up to several years.

Foie gras is traditionally consumed cold - it is served immediately after cold appetizers. It is customary to use this delicacy in festive feasts. It has gained popularity and the use of this product in hot form as an independent dish or as a component in more complex dishes.

Foie gras is an exquisite pairing with white dessert wine, but there are also lovers to complement it with a red spirit. Especially those where the content prevails: Bordeaux or Madiran.

Making foie gras at home

To prepare this delicacy you will need:

fatty goose liver - 800 grams;
Madeira or cognac - 250 grams;
truffle (mushrooms) - 2 pcs;
salt;
spices.

Pour a glass of alcoholic drink over the liver, add salt and spices and leave overnight in the refrigerator. In the morning, add finely chopped mushrooms there and rub it all for an hour. Then transfer to a porcelain bowl, level and bake in a water bath in the oven for about an hour. You need to use only a completely cooled dish.

Harm and contraindications

Some manufacturers may use various chemicals, hormones or drugs to increase sales, which will primarily affect the condition of the liver. And they can cause various bad reactions in a person who has tasted such a dish, starting with allergies and ending with poisoning.

American scientists have found that under stress caused by force-feeding, harmful proteins are formed in the body of birds - amyloid fibrils, which can cause damage to brain cells, the same as in Alzheimer's disease. They also have a destructive effect on the pancreas, causing cell damage similar to those in type 2 diabetes.

conclusions

Foie gras is an exquisite delicacy that is directly related to the French paradox. Its use can prolong life and help slow down the aging of the body. It is a product rich in vitamins and minerals. Its composition has a beneficial effect on the human body, however, the stress experienced by birds during forced feeding necessary for the production of this product can significantly reduce the useful qualities of the delicacy. This is often said by American academic researchers from the Institute of The Human Society of the United States. And animal advocates generally propose to ban the production of this product, because of the cruelty to birds that invariably accompanies this process. However, gourmets around the world still continue to use foie gras, praising its taste, delicate structure and exquisite aroma. To eat or not to eat foie gras is a personal matter for each person, but now, after reading this article, one can draw reasonable conclusions in one direction or another.

Foie gras is a fairly well-known delicacy that can be seen on the tables of the secular elite and celebrities. The dish is distinguished by a refined aftertaste, delicate texture and delicate aroma. Many housewives ask questions about what foie gras is and how to cook it correctly.

Foie gras is translated from French as fatty liver. This is a popular French delicacy. Foie gras is prepared in a special way from the liver of a goose or duck. The bird is fattened in a special violent way, including in its diet a large amount of protein, fats, vitamins. Geese are fed and restricted in movement, receiving a liver with 45% fat.

In cooking, foie gras is divided into 3 types:

Raw. Used as a base for most culinary dishes. The raw liver is light yellow in color, covered with a shiny glossy shell.
Semi-finished. This is pasteurized foie gras, which is cooked at a temperature of 100 degrees. The consistency is compacted, porosity and excess liquid disappear. The color changes to light brown with dark veins.
Canned. It cooks for a long time under the influence of high temperatures. The tender liver turns brown, streaks of blood and fat are absent.

Foie gras is consumed in many European and Asian countries. Traditionally, the dish is served cold before salads and appetizers. Topped with dry white wine.

Classic goose liver recipe

Goose liver foie gras is a gourmet dish that has a mild taste. The dish will take center stage on your holiday table. A culinary masterpiece will be appreciated even by the most fastidious gourmets.

Ingredients:

goose liver - 130 g;
fresh cream - 80 g;
rice - 45 g;
pineapple - 25 g;
walnuts - 45 g;
olive oil - 35 g;
salt and spices to taste.

Cooking:

Rinse the liver under running warm water, wipe with paper towels. Place in bowl and top with cream. Place the container in a dark place for 3-4 hours.
Divide the liver into 2 equal parts. Tap lightly. Rub the liver on all sides with salt and spices.
Heat the frying pan over high heat. Put the liver on it and fry for 1.5 - 2.5 minutes. Oil is not recommended.
Rinse the rice, put it in a saucepan and cover with cold water. Boil 11 - 14 minutes. Drain liquid, cool.
Peel the walnuts from the shell, grind in a blender to a powdery mass.
Free the pineapple from the skin, cut into small thin sticks.
Place cooled rice in a greased skillet. Add nuts and pineapple. Fry, stirring gently, 8-13 minutes.
Put the liver in the center of a wide dish, arrange the rice nicely around the edges.

The dish can be garnished with lemon wedges or cranberries. Served with fruit sauces and berry fruit drinks.

Homemade chicken liver foie gras

Not everyone can go to France and taste a delicacy in the best traditional restaurant. But every hostess can cook foie gras at home and surprise her family. The most delicate pate can be added to the menu of children and the elderly.

Ingredients:

chicken breast - 260 g;
chicken liver - 460 g;
carrots - 1 piece;
onion - 1 piece;
butter cow butter - 65 g;
cheese - 85 g;
eggs - 3 pieces;
fresh cream - 130 g;
sour cream 4 tablespoons;
salt - 1 teaspoon;
sugar - 1 teaspoon:
pepper to taste.

Cooking:

Rinse the chicken breast under running warm water, cut into large pieces.
Soak the liver in cold water for 33-36 minutes, chop into thin sticks.
Rinse carrots under cold water, peel, chop into thick rings.
Free the onion from the husk, cut into squares or slices.
Place the breast, liver, onion and carrot in a deep saucepan, add oil and spices. Simmer 42 - 44 minutes. Stir gently every 4 to 6 minutes.
Cool the meat and vegetables, beat them with a blender.
Mix cream and sour cream with eggs. Pour the mixture over the meat and vegetables. Put in grated cheese. Whisk with a blender.
Cover a baking sheet with craft paper, drop the pate on it. Place in the oven, which is heated to a temperature of 170 - 190 degrees, for 36 - 38 minutes.
Remove the finished dish from the oven, place in a dark, cool place until it cools completely.

Foie gras is served with mushroom or apple sauce. The pate can be garnished with basil or cilantro leaves.

Cooking duck liver foie gras

Foie gras symbolizes luxury and sophistication. A dish of duck liver will surprise guests with a homogeneous texture and delicate structure. When cooking, it is recommended to use the liver of a wild duck, it gives the dish an additional spicy flavor.

Ingredients:

duck liver - 280 g;
green grapes - 120 g;
olive oil - 45 g;
salt and spices to taste.

Cooking:

Rinse the duck liver under running warm water, cut into large pieces. Remove all veins and seals.
Put the liver pieces on a greased frying pan, add 0.5 cups of water, spices and simmer under a closed lid for 8 - 13 minutes.
Wash the grapes in warm water, remove the seeds, cut each berry into 4 parts.
Pour out excess liquid from the pan, add oil and pour grapes on the liver. Fry for 1-2 minutes.

Serve with tomato sauce and sparkling wine. You can experiment and supplement the serving with vanilla or caramel jelly.

Fried foie gras recipe

This is one of the variations of the dish, which is high in calories. The incomparable taste of the liver is ideally combined with mulled wine or cider.

Ingredients:

goose liver - 460 g;
leaf lettuce - 120 g;
vegetable oil - 25 g;
salt and spices to taste.

Cooking:

Soak the liver in warm water for 24-27 minutes. Rinse, remove excess liquid with paper towels. Cut the liver into large pieces, wiping each with salt and pepper.
Drop oil onto a hot frying pan. Lay out the pieces of the liver, fry on all sides for 1 - 3 minutes.
Preheat the oven to a temperature of 185 degrees.
Drizzle oil into a baking dish and discard the liver. Place the mold in the oven for 25 - 31 minutes.
Rinse lettuce leaves in clean water, dry.
Arrange lettuce leaves on a wide glass dish. Dump the cooked liver on top. You can decorate foie gras with rowan berries, apple slices.

The dish can be supplemented with sour cream and cheese sauce and onion rings.

What sauces are suitable for foie gras?

Foie gras is traditionally served with sauce. There are many variations of sauces. Fans of spicy spicy cuisine complement the dish with garlic and tomato sauces. Connoisseurs of the classics prefer cheese and sour cream sauces. Experimenters and bold people use foie gras with caramel, vanilla sauces. Vegetable, fruit and berry sauces are ideal for the liver.

berry sauce

The tart taste of blackcurrant blends perfectly with the tenderness of the liver.

Ingredients:

blackcurrant - 55 g;
red currant - 55 g;
cream - 1 teaspoon.

Cooking:

Rinse the berries thoroughly under a stream of cool water, remove the stalks. Grind in a blender to a mushy mass.
Pour the cream into the berry mixture and mix thoroughly.
If the sauce is too thin, add a pinch of starch to it.

The sauce is served in a separate rosette, which is placed on the edge of the plate.

Cheese sauce

The sauce goes well with meat and fish dishes.

Ingredients:

hard cheese - 90 g;
fresh cream - 90 g;
cow's milk - 23 g;
mustard - 1 tablespoon;
salt and spices to taste.

Cooking:

Grate the cheese.
Pour the cream and milk into a saucepan and bring to a boil.
Add cheese, mustard and spices to boiling cream. Stir and simmer for 3-6 minutes.
Cool the sauce and pour over the top of the liver.

You can supplement the sauce with 1 mint or oregano leaf.

Tomato garlic sauce

Hot sauce will appeal to lovers of Oriental and Asian cuisine.

Ingredients:

tomatoes - 2 pieces;
garlic - 5 cloves;
salt and spices to taste.

Cooking:

Place the tomatoes in boiling water for 12-14 seconds. After that, immediately dip them into ice water. Make side cuts on the fruit, remove the peel and seeds.
Free the garlic from the husk.
Put the tomato pulp, garlic and spices in a blender. Stir until a mushy mass is obtained.

The sauce goes well with foie gras and other liver dishes.

Foie gras is a gourmet dish served in the best restaurants in the world. You can cook it at home, you just need to strictly follow the recipe. The dish will surprise and delight guests, decorating a festive celebration.

There are hundreds of delicacies in the world, many of which are associated with unsurpassed French cuisine. For example: croissants, frog legs, foie gras. In the article you will learn what foie gras is, who created this dish and how to cook it properly at home.

Foie gras means "fatty liver" in French. Foie gras is a creamy, pink dish made from the liver of a fattened poultry, such as a goose or duck.

Origin story

France is considered the birthplace of this aristocratic treat, but foie gras first appeared in ancient Egypt. Observant inhabitants of the country of the pharaohs noticed that the liver of wild ducks that have gained weight before a long flight, or fattened geese, is characterized by a delicate taste.

After some time, the food began to travel around the world, and reached France. Through the efforts of French chefs, the classic recipe has been significantly improved. In the 18th century, the French marquis, while preparing to receive high-ranking guests, ordered the cooks to prepare an unusual dish that would surprise the invited elite.

After much deliberation, the chefs tested the ancient Egyptian recipe by combining ground bird's liver with lard, and applied the resulting mixture as a filling to the tender dough. The guests liked the dish very much and gained incredible fame. As a result, foie gras became the pride of French cuisine and its industrial production was established in the country.

How is foie gras made?

Foie gras is the subject of regular controversy. Animal advocates argue that liver pâté is a barbaric dish because geese and ducks are tortured and killed for it. Connoisseurs and gourmets are ready to do anything for the sake of great taste and delicate aroma of sophistication.

Pate made from goose liver is a national French dish. France occupies the first position in the supply of foie gras to the world market. Recently, the production of the delicacy has opened in the USA, China, Bulgaria and Hungary. In a number of European countries, the production and sale of liver pâté is prohibited by law. Among them are Germany, Poland, Turkey, Czech Republic.

According to the culinary specialists, the pate owes its taste, aromatic and other consumer characteristics to a special production technology. Goose liver is the main ingredient in the classic 18th century foie gras recipe. In the 21st century, in most cases, the liver of ducks of the Mulard and Barbary species is used. The goose is a demanding bird, which leads to an increase in the cost of the final product.

To get a delicacy, birds are fattened in a special way. In the first month, the diet of birds is normal. When they grow up, they are moved to small and completely isolated cages that limit their ability to move around. Along with this, the diet of geese and ducks is changing, the basis of which is food saturated with starch and protein.
A sedentary lifestyle and a special diet lead to a rapid increase in the mass of birds. From the eleventh week, ducks and geese are force-fed. Every day each bird eats about 1800 grams of grain. As a result, in two weeks the liver increases many times and reaches a weight of up to 600 grams.

Experts say:

Foie gras tastes great.
Rich vitamin and mineral composition.
Regular use prolongs life.

The main benefit of liver pate is represented by a large number of useful acids. There is some truth in these words, as evidenced by many long-livers living in southwestern France.

How to cook foie gras at home

For most people, foie gras is a delicacy, an object of admiration and adoration. Many have heard about this delight, but I am sure that only a few have tasted it. Therefore, I will consider the classic recipe for making foie gras at home.

Basically, foie gras is a pâté made from fatty duck liver. It is extremely problematic to purchase the main ingredient, and the cost “bites”.

Answering the question of how much foie gras costs, I will say that you will have to pay 550-5500 rubles for this delicacy in the store.

You can cheat a little and buy a regular liver or pate. The recipe uses original foie gras and 2 sauces.

Ingredients:

Fatty goose liver - 500 g.
Port wine - 50 ml.
Salt, white pepper.

FRUIT SAUCE:

Apple juice with pulp - 50 ml.
Soy sauce - 1 teaspoon.
Honey - 1 spoon.
Salt pepper.

BERRY SAUCE:

Blackcurrant - 1 cup.
Honey - 1 spoon.
Sherry - 100 ml.
Salt, white pepper, refined oil.

Cooking:

Preparing the liver. I carefully remove the bile ducts, nerves and membranes. Then, I wash it thoroughly, put it in a bowl, salt, sprinkle with pepper, pour it with port wine. I send it to the refrigerator for an hour.
While the oven is preheating to 180 degrees, I grease a small form or frying pan with vegetable oil. I also use it to lubricate the food foil in which I wrap the liver.
After wrapping in foil, I move the liver to a baking dish, make several holes with a toothpick and send it to the oven.
I bake foie gras for about half an hour, periodically draining the secreted fat. I take the finished product out of the oven. According to the classic recipe, after cooling, the baked liver, together with the foil, is put in the refrigerator for two days. I do not do that.
I take out the finished liver from the foil, cut into slices and serve with your favorite side dish or sauce.

I warn you, the delicacy is very “heavy” for the stomach. Combine it with a light vegetable side dish, mushrooms or sauce.

Cooking fruit sauce

To prepare fruit sauce, I pour apple juice into a saucepan, add honey and soy sauce. I put the dishes on the stove, turn on a small fire and, stirring, cook until the sauce thickens.

Cooking berry sauce

To prepare berry sauce, I send fresh blackcurrants to a pan with hot goose fat and fry for about a minute. Then I add honey, pour in the wine and mix. I keep the pan over moderate heat until the sauce has a thick consistency.

Video recipe

Foie gras is prepared in several ways. Cooks of different nationalities are constantly trying to create a unique recipe. However, the crown belongs to the French cuisine geniuses. It is not surprising, because for France foie gras is a symbol and national treasure.

The French bake foie gras, fry it in pieces, boil it, prepare tender pâtés, preserve it and eat it raw. The important thing is that in any form, the delicacy looks appetizing and has an excellent taste.

Almost all national cuisines of the world can boast of their special unique recipe, which has a long history. Only when you hear the name of a dish, you can safely say which country's inhabitants are its ardent admirers.

Without a doubt, sushi and boiled rice are considered traditional food in Japan, Canadians cannot imagine their morning without pancakes with golden maple syrup, Italy is famous for fragrant pizza and many variations of pasta, but you should think about such a product as foie gras, and imagination helpfully draws cozy French restaurants.

And indeed, this is a very popular delicacy in France, about which the French speak with reverence, raising their eyes to the sky: Foie gras (as the pâté is called in French) is to us what black caviar is to you. Obviously, this is true, it is only necessary to find out the price of a thin slice foie gras in the Parisian restaurant of Jacques Le Duvallec...

What is foie gras

What is foie gras?

Foie gras- a traditional Christmas dish of duck or goose liver. Such a beautiful name comes from the dissonant French phrase "foie gras", which can be literally translated as "fatty liver", but who ever managed to try this wonderful delicacy will never dare to call it so rudely. After all, a properly prepared product is endowed with a unique taste and incomparable aroma, and its delicate texture, melting on the tongue, makes you fall in love with it from the first bite. And it is no coincidence that this delicacy has so many admirers on all continents.

Despite the fact that France is a country of wines and cooking, it was not the French who came up with it at all. For the first time, the ancient Egyptians began to fatten waterfowl in a special way, who noticed that the fatter the caught game birds, the tastier their liver. Although this happened more than 4.5 thousand years ago, the first recipes from enlarged goose or duck liver appeared in cookbooks published only at the beginning of the 4th century.

It gradually conquered Europe, and in France it even became a product of national pride. The French are so in love with this culinary delight that today its production in the country is regulated at the legislative level. Together with fried turkey and "Christmas Log", this delicious dish decorates the festive table of many wealthy families. So, let's try and cook on our own a gastronomic masterpiece so popular among different nations, which is not ashamed to show off on tables even in royal residences.

How to make foie gras at home

This exquisite delicacy can be prepared at home

It is believed that only professional chefs can cook a work of culinary art. Indeed, the master is able to turn this seemingly simple product into perfection. But duck or goose liver has such a pronounced taste that a dish prepared even by an inexperienced hostess can become a gastronomic pearl of any holiday. There are a great many recipes - from traditional classics to original exotics.

Foie gras pate

Pieces of goose liver - 750 g;
goose liver (for minced meat) - 125 g;
pork fillet - 350 g;
unsalted fat - 250 g;
slices of lard - 250 g;
interior pork or goose fat - 250 g;
truffle (can be replaced with a medium porcini mushroom) - 1 pc.;
cognac - 50 g;
Madeira - 50 g;
salt - 1 tbsp. l.;
2 bay leaves, nutmeg, pepper.

Well, judging by the ingredients, it's not that easy to make. No wonder he is so loved and dignified in France, and throughout the world. But do not worry and hopefully go around all the known and unknown supermarkets in the city. If any components are missing, we will simply replace them with similar products. If you don't have truffles, you can use porcini mushrooms.
French farmers fatten geese in a special way so that they have a hypertrophied liver. Perhaps you should not conduct such experiments with poultry on your own, just use ordinary goose or chicken liver - take a few pieces so that their total weight is about 750 g.

Cooking:

So, soak a good, dense liver in milk, clear of films, bile ducts and fat. Stuff it with pieces of raw truffle or porcini mushroom, pour cognac or Madeira and leave to marinate for 3 hours. Skip the pork fillet, cleaned of films and tendons, pieces of goose liver through a meat grinder. To make the finished dish as soft and tender as possible, pass the minced meat again through a meat grinder with a fine grate or rub it through a sieve, put it in a bowl, salt, add pepper, nutmeg, cognac and Madeira. The alcohol used is the one in which the liver was marinated.
Take a round or rectangular baking dish, lay out its bottom and walls with 2/3 of the minced meat. Put the pickled liver in the middle, cover it with the rest of the minced meat. Spread slices of bacon on top, add bay leaf and put in the oven in a water bath. Bake at the rate of 30 minutes per 1 kg of products.
Cool the finished pate and pour over slightly warmed goose fat so that the pate is in a shell of fat. Traditionally served very cold 48 hours after preparation.

Fried foie gras

Perhaps this recipe can be attributed to the most common methods of preparing a delicacy.

Ingredients:
duck or goose liver - 500 g;
green lettuce leaves;
salt and pepper.

Cooking:

Gently wash the liver or liver from a waterfowl, clean and cut into pieces. Best of all, this product is cut with a hot knife, then the cut is more even. Divide the pieces on plates and refrigerate. Salt and pepper lightly frozen liver. Place a non-stick frying pan on the stove to heat. When it heats up, put the prepared slices on it and quickly fry them on each side for no more than 1-2 minutes. As soon as a pleasant smell and a beautiful crust appear, immediately turn over to the other side, and then remove from the pan.

It is not necessary to add oil during frying, as it releases a lot of fat during cooking. The advantages of a slightly chilled liver include the fact that during frying, the process of fat secretion is reduced, and the liver remains soft and tender.

Put the fried tightly in a baking dish and bring to readiness in a preheated oven. It will be enough for 20 minutes at a temperature of 160 degrees, and it is best to do this in a water bath. So that the dish does not dry out, you should pour the pieces of liver with the fat released during the cooking process. The prepared delicacy is transferred to a plate decorated with lettuce leaves, and immediately served on the festive table.

Duck liver medallions

Foie gras medallions

Ingredients:
duck liver - 200 g;
large sweet apple - 1 pc.;
raspberry sauce - 4 tbsp. l.;
butter - 2 tbsp. l.;
flour - 2 tsp;
sugar - 2 tsp;
salt pepper.

Cooking:

If it is not possible to purchase ready-made raspberry sauce, then you can easily cook it yourself. To do this, take a handful of raspberries and a tablespoon of sugar. Rinse and dry the berries, this must be done very carefully so as not to lose the precious juice. Pour sugar into a small saucepan and add raspberries, bring to a boil over low heat, stirring all the time so that the sauce does not burn. Immediately after boiling, remove the saucepan from the stove, and cool the resulting mixture, beat with a blender and strain through a sieve, leaving no seeds. The sauce is ready, now you can proceed to the main recipe.

First, take an apple and wash it well, cut it in half to remove the seeds, and you can also peel it. The apple must be cut into large cubes, or even whole slices. Put a tablespoon of butter and sugar in a saucepan, melt the mixture until caramelized, and then put the apple pieces in the same place and fry them lightly. When the apple slices take on a beautiful caramel color, pour the raspberry sauce into the saucepan and simmer everything together for another 2 minutes.

Now you can start preparing the liver, which should be washed, cleaned of veins and dried. Carefully cut it into medallions half a centimeter thick. It is best to work with slightly chilled, then when cutting it will not crumble. Each piece must be salted, peppered and floured on both sides.
Add butter to the pan and heat up. When it is hot enough, put in the prepared medallions and fry them quickly. If you like more fried foods, then you can bring the liver to readiness in the oven.

The dish is served as follows: apple slices are placed on a large round plate, a piece of liver is placed on top and poured with caramelized sauce. You can decorate the delicacy with herbs, for example, a sprig of mint or lemon balm.

Tournedo "Rossini"

This recipe was invented by the great Italian composer Gioacchino Antonio Rossini, who throughout his life sought to achieve harmony, including in cooking.

Ingredients:
veal fillet - 400 g;
white bread - 200 g;
ready-made foie gras pate - 100 g;
butter - 2 tbsp. l.;
truffle - 1 pc.;
red wine - 200 ml;
cherry tomatoes - 5 pcs.;
half a lemon;
parsley;
salt, pepper and other favorite spices.

Cooking:

First, let's prepare our toasts: to do this, cut the bread into slices and fry it until crispy in a pan with butter or in a toaster. Put the crispy pieces on a beautiful plate. Then we will prepare the fillet: wash it thoroughly, clean it of veins and cut it into thick slices. The best chops come from meat cut across the grain. If there is such an opportunity, then you can immediately buy steaks: they are already cut in the way that is necessary for this particular dish.

Lightly beat off the prepared pieces of meat and rub each side with salt, pepper and other suitable spices, and then fry in butter over medium heat. Everyone chooses the degree of roasting to their taste, but still you should not overcook the chops, otherwise it will be difficult to achieve a delicate taste.

Now you can start preparing the sauce. To do this, in the same bowl where the meat was cooked, add a little butter and wine. Let's wait until the alcohol has evaporated and remove the sauce from the stove.

The most crucial moment is the assembly of the Rossini tournedo. Put the fried meat on top of the toast, and put a small piece of pate from it on it. If it is not possible to find such a precious product, then you can replace it with goose or duck pate. Put slices of truffle on top of the toast and pour all this beauty with fragrant sauce. Before serving, we decorate our delicacy with tomato slices, lemon slices and parsley. This splendor should be eaten hot.

Of course, the most important thing in any dish is serving, and recipes with are no exception. Your imagination will surely tell you how to beautifully put the liver on a plate, but it will not be superfluous to get acquainted with the photos of dishes prepared by the best French chefs.

The tradition of eating foie gras

To fully reveal the taste of foie gras, the liver is preferably served as an appetizer. Choosing the right French wine is also important.

Foie gras in Europe it is considered a traditional delicacy for the Christmas table. It is consumed cold and served immediately after an appetizer, and sometimes as a hot dish.

For a long time there was a custom to serve after the main meal, supplementing with truffles, but now this tradition is gradually being abandoned, considering serving in this form oversaturated. A new trend dictates serving the product with pumpkin and green onions or an unseasoned dish with toasted bread, complementing it with white wine from collections such as Château Monbazillac or Sauternes, and sometimes with red wine, such as Château Grand Jean. .

In its classic form, the delicacy is served with a baguette and seasoned with white pepper and Guerando (sea) salt. Also, the dish goes well with berry confiture, fruit jelly and other sweet and sour flavors.

Gourmet delicacy: foie gras

1. The highest quality goods are those produced in the Landes department, in the Laura Valley and in the Alsace region.

2. Foie gras 10 times more is made from duck than from goose, but the price for goose delicacy is 25-35% higher.

3. Goose liver tastes better, but many chefs of famous restaurants prefer duck for its simple taste and less pronounced aroma.

4. It is recommended to fry the pieces only in a hot pan, as if burning them on each side, and this should be done very quickly. If you plan to cook a large batch of product, then after each frying the fat is removed and the dishes are cleaned to prevent the appearance of an unpleasant taste and smell.

5. Before use, the canned product should be placed for 2-3 hours in a cool place (refrigerator), without breaking the seal, and only after cooling open and serve.

It is not at all difficult to prepare dishes from any taste at home. You can buy a "special liver" in large supermarkets or in farms that breed domestic waterfowl. There are a lot of ways to prepare a delicacy. The cuisines of many peoples of the world are trying to create their own unique recipe, but the palm will always remain with French chefs. After all, for France it is not just food - it is a symbol and a national treasure. Here they are baked whole and fried in pieces, boiled and made pâtés, as well as canned and even eaten raw. And always such a delicacy has irresistible taste and attractive appearance.