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Foie gras home


Ingredients for making foie gras at home.

  1. Foie gras 400 grams
  2. Apple juice with pulp 100 milliliters
  3. Honey 2 teaspoons
  4. Soy sauce 2 teaspoons
  5. Ground black pepper to taste
  6. Large salt to taste
  • Main ingredientsLiver, Honey
  • Serving 4 servings
  • World CuisineFrench Cuisine

Inventory:

Kitchen knife, Paper kitchen towels, Cutting board, Deep plate, Stove, Stewpan with a lid, Teaspoon, Measuring cup, Wooden kitchen spatula, Frying pan, Plate

Cooking foie gras at home:

Step 1: prepare the foie gras.


Of course, for this dish it is better to use real French foie gras, but if you have not found one, then you can take fresh liver from a fatty fatted goose or duck. In any case, first we wash this product under cold running water and dry it with paper kitchen towels. Then we put on a cutting board and with the help of a sharp kitchen knife we ​​clear the liver of the films. After that, cut it across into slices 2 centimeters thick.
Sprinkle them on both sides to taste with salt and black pepper. We put in a small deep plate and leave it in this form on 5-7 minutes. We also put on the kitchen table the remaining products that will be needed for cooking.

Step 2: prepare the sauce.


Foie gras is always served with sweet and sour sauce, it should be prepared in advance so that the liver does not have time to cool. Therefore, put on a medium fire a small stewpan and pour in it the right amount of apple juice with pulp, honey and soy sauce. After a couple of minutes, the first bubbles appear on the surface of the liquid, indicating boiling.

Reduce the heat to a low level and cook the sauce until thickened, stirring vigorously with a wooden kitchen spatula. This process will take no more 3-4 minutes. When the liquid drags, remove the stewpan from the stove, cover it with a lid and proceed to the next step.

Step 3: prepare the foie gras.


Now we put the pan on medium heat, sprinkle its bottom with coarse salt and heat it. About 2-3 minutes put liver pieces there and fry them on both sides 1-2 minutes everyone.
It is better not to put oil in a pan! During cooking, a lot of fat will be released from the liver, it will be enough so that the foie gras do not stick.
As soon as the slices are lightly browned, put them in portions on plates and put the stewpan with sauce in place of the pan.
We give the aromatic mixture to reheat, pour slices of fried liver on it, decorate the dish with fresh green leaves if desired and serve it on the table.

Step 4: serve the foie gras at home.


Foie gras at home - it's easy and simple! Such a chic dish is considered a hot appetizer, but very often it is served as a main course. Pour sweet and sour sauce over each serving and garnish with herbs if desired. Also, very often, along with foie gras, fresh, stewed or baked vegetables are served as a supplement. Enjoy delicious, healthy and easy-to-cook food!
Enjoy your meal!

Recipe Tips:

- if desired, a set of spices can be supplemented with ground bay leaves and allspice;

- very often at the last moment sweet white wine is added to the pan, it gives the dish a pleasant sweet-salty flavor;

- important! It is necessary to lower the slices of foie gras only on a hot pan. Fry quickly on both sides to a crust and remove. If you overexpose it on fire, you get the usual fried liver!