Foi Gra: Recipe at home

To feel like a French aristocrat, it is enough to try the well-known delicacy of goose liver all over the world. Fu-gra-gras recipes are a lot: starting from traditional, ending with exotic. At home, it is not at all difficult to cook this is a gentle dish with a unique aroma.

Classic Cooking Recipe Fu-Gra from Goose Liver

Preparation of dishes in the traditional way is better to start in the evening, as it requires a certain preparation of the main product. A classic fua-gra-gra-grab recipe includes only 4 ingredients that can be complemented at their own way.

Required components:

  • 1 kg of oily liver goose;
  • 50 ml of white wine;
  • 3 g salts;
  • 3 g of black ground pepper.

Cooking steps.

  1. Well wash the liver, clean it from vessels and films and place in a cold water container. Leave the product for 8-10 hours for soaking.
  2. Cut the watering liver to medium slices, sprinkle them with pepper, salt and other seasoning selected.
  3. In a deep bowl, pour wine. Lower the liver pieces into it, leave for 3 hours for marination.
  4. Remove pieces of wine and place them in a ceramic pot, slightly sprinkling so that there are no spaces between them. Do not complete the capacity of the whole: there should be a little space for air exchange from above.
  5. War down the oven up to 100 degrees. Put in it (to the top level) with water container to form a steam effect. Below on the lattice, place the potted potted pot. Prepare fua-gras for 35-40 minutes.
  6. During cooking from the liver, the fat will be separated. Drain it in a separate dishes, to later pour a ready-made dish. Natural sauce will help maintain the flavor qualities of Fu-Gra for 7 days (in the refrigerator).

Chicken liver patenta recipe at home

The chicken liver is not so fat like a goose, so to prepare a fua-gra-gra-grab, it is necessary to add butter. If you follow the figure, you can not do this: the dish is easier.

Ingredients:

  • 1 kg of chicken liver;
  • 50 ml of red wine (dry);
  • 200 g of white mushrooms;
  • 50 g of butter;
  • 3 g salts;
  • 20 g of sugar;
  • 2 black pepper peas.

Cooking steps.

  1. Thoroughly washed and cleansed liver to lower in a cup with cold water and soak 4 hours. Then again, ride the product under the crane and put it into dry container.
  2. Add wine, sugar, salt, pepper, optional - other spices. Keep the liver in the resulting marinade for at least 12 hours.
  3. Clean, wash mushrooms.
  4. Scroll on the meat grinder mushrooms and the fusion liver several times until the consistency of the mass becomes monotonous.
  5. Soften the creamy oil (you can get it in advance from the refrigerator). Add to the resulting composition.
  6. A mixture of mushrooms, liver and oils put into a ceramic shape, pressed by a spoon. Preheat oven to 190 degrees. Just as when preparing a goose fua-grab, put a cup with water in the oven, and put the raw pate to the lower level. Cooking time is 40 minutes.
  7. Serve chicken liver chilled pate.

Fua-gras from duck liver

Duck fua-gras is obtained more fragrant than goose. In addition, the liver of a duck is cheaper, so for the preparation of a dish at home, many choose this particular product.

Ingredients:

  • 100 g of duck liver;
  • 30 g of pork sala (fresh);
  • 100 ml of milk;
  • Half of the laurel sheet;
  • 1 g of salts;
  • 1 Black pepper pea.

Cooking steps.

  1. Candle a liver in several places, salt it and place it in the milk for 30 minutes for soaking.
  2. Boil the bay leaf and peas of pepper in 400 ml of water. Place the liver in the boiling decoction for 4 minutes. During this time, she will have time to weld, but will remain gentle.
  3. Boiled liver and raw fat shred out a submersible blender to a porridge state. Ready foie gras can be decorated with red caviar.

Fried fua-gra

This delicacy preparation recipe is the most common. Fried liver is easily and quickly prepared, and its taste is obtained as gentle as in the traditional foie-gra.

Required products:

  • 500 g of the liver goose or duck (can be prepared fried fua gras from chicken liver);
  • 2 g of salts and ground black peppers;
  • leaf salad.

Cooking steps.

  1. Liver rinse, clean, divide into medium slices and decompose on a plate in one layer. Dish Place in the freezer for 15 minutes.
  2. Chilled liver Sattail and pepper.
  3. Froach pieces on a non-stick frying pan without an oil for 1.5 minutes on each side. The liver will be ready when the blood will cease on her surface.
  4. Purchased pieces to put in the form for baking and place an oven for 20 minutes in a preheated to 160 degrees. In the process of cooking, the liver will highlight fat, they need to periodically water pieces.
  5. The finished roasted foap is served on the leaves of salad.

What sauces are suitable for fua-gra?

Traditional sauces, such as mayonnaise, ketchup, for fua-gras are not suitable. This dish is served with fruit sauces, berries, alcoholic beverages, milk. The most popular recipes are the following.

Berry sauce:

  1. Mix 100 ml of balsamic vinegar with 100 ml of berry juice and 60 g of burnt sugar;
  2. boil the composition so that the mass becomes a tight;
  3. Add 150 g of blackberry and raspberries to boiling syrup (you can 300 g of one type of berries), in a minute, remove from the stove.

Fruit Caramel Sauce:

  1. out of 200 g grapes squeeze juice;
  2. In a small bucket, heated 20 g of sugar until it turns into caramel;
  3. Very gently add 100 ml of port wine to the sugar, boil for 1-2 minutes (no liquor evaporates);
  4. Add grape juice and continue cooking for another 4 minutes;
  5. When the sauce thickens without turning off the fire, add chopped fruits and berries in the bucket (pear, grapes, strawberries), boil another 2 minutes;
  6. Remove the sauce from the fire, cool.

Secrets and tricks when cooking

In order for any Fu-Gra recipe at home, take advantage of valuable recommendations.

More Materials: fuagra - what it is

  1. Choose an exceptionally fresh liver for cooking. When buying, press on the product with your finger: if the formed the fume is not aligned for a long time - the liver is old or low-quality.
  2. To cut the liver on smooth pieces, use a heated knife.
  3. Do not add too many spices in the dish, as they are able to kill the specific aroma and taste of the goose fua-gra. It is better to take a little salt, black pepper and paprika: they emphasize the taste of patesta.
  4. Do not try the liver to taste in the cooking process, as hot and cooled fua-grams are completely different dishes.
  5. Feed the dish with cooled. It is necessary to remove it from the refrigerator 20 minutes before the filing.
  6. Foi-gra - enough heavy for the human body dish, so serve it with vegetable or cereal side dishes. His drink it is recommended by sparkling wine.

The reduced recipes will help to decorate a festive table, surprise relatives and friends with a famous delicacy. The correct cooked foie gras is not only a very tasty, gentle, but also a very useful dish. The portion of the goose paste is capable of providing the human body by the daily norm of many vitamins and minerals.

In our country, cooking fua-gra - is not the easier case, if only because the liver of the fatal bird find it is not easy. Yes, cooking recipes do not belong to the easiest, there are many nuances here. But there are also advantages, for example, short-time cooking time, or versatility in terms of side dishes. With Fua-Gra well goes almost all - fruits, sauces, meat, rice, mushrooms. If you risk try and make it right, you can be sure that the result will not disappoint you.

1. Clear and prepare a duck liver. Soak overnight in ice water.

Foi Gra - Photo Step 1

2. The next day cut the liver to pieces, put in a bowl and add wine. Season with salt and pepper and marine 2 hours.

Foi Gra - Photo Step 2

3. Preheat oven to 95 degrees. Get the liver from marinade and lay out in a form or pot, leaving a little space from above. Place the shape in a deep frying pan filled with hot water. Prepare in the oven until the temperature inside the fua-gras will reach 46 degrees on the meat thermometer, about 30 minutes. Merge fat and postpone. This fat is very valuable to preserve the taste properties of PSAstet. Cool pate.

Foi Gra - Photo Step 3

4. Cut off a piece of cardboard so that it fit into the upper part of the form, and wrap it into a polyethylene film. Gently lay out the cardboard on top of fua-gras, slightly press and leave for 1 hour. Remove cardboard, cover the shape with a lid and put in the refrigerator for 1-2 days.

Before serving, put the form in a bowl with warm water for 30 seconds and, working with a knife along the edges, turn the pate to the plate. Thin cut the pate and serve with the truffles at will. If you pour the liver with a reserved melted fat, it will be stored in the refrigerator 1 week.

Average rating: 3.6, total votes: 135

Important! The video may differ from the text of the recipe!

2 servings

30 minutes

5/5 (1)

Foi Gra - Photo Step 4

460 kcal

Each of us sometimes wants an unusual and exquisite meal, and often many hostesses are in search of such dishes. Today I suggest you talk a little about Fu-Gra: what kind of dish it is and how it is done.

This French delicacy has acquired dubious glory: someone admires the taste, trying this dish, and someone is indignant by learning how the goose or duck liver needed for cooking. Exact one, there is a delicacy, it turns out very tasty, and to cook it, you can take a regular subppy, but make it an unusual way.

Therefore, you are offered to your attention a recipe with photos to consider how to prepare fua-grams at home.

Recipe for cooking fua gras from goose (duck) liver Kitchenware:

2 skill; frying pan for mixing; tea and tablespoon; cutting board; whore; knife; small plate; shovel; Cookware for feeding.

Ingredients Gusina liver (foa-gra
100 g Apple Dessert (sweet)
1 PC. Prunes
3 pcs. Butter
2 tbsp. l. Sugar
2 h. L. Wine white dry
30 ml Red soft wine
50 ml Chicken bouillon
100 ml Salt, white pepper

taste

How to choose the ingredients

  • To select a fresh goose or duck subprodukt, follow the following recommendations.
  • Fresh product must be uniform painting, brown, without a greenish shade, otherwise this indicates damage to the gallbladder of the animal, which means that it will be bitter. And if it is orange, it means that it was repeatedly frozen.
  • The structure of the sub-products should be smooth, shiny and elastic. On the surface there should be no blood clots, stains or looseness.

Buying such a product in packaging, pay attention to the shelf life, the integrity of the packaging itself and the manufacturer.

  1. Step by step recipe for cooking fua gras with photos How to cook french delicacy foap on a step-by-step recipe with a photo
  2. Liver preparation. Sub-product (100 g) It is necessary to cool well, cut into small pieces and send to the refrigerator again. For this procedure it is recommended to use a hot knife, since it cuts such a product much better. See how to prepare a foap at home on a step-by-step recipe with a photo.
  3. Cooking apples with prunes. Sweet dessert apple (1 pc.) Well wash, cut into 4 parts, remove the core and cut into small pieces. See how fuagra do.
  4. Prunes (3 pcs.) It is necessary to wash well. To do this, you first need to pour it with hot water for 5 minutes, then rinse under the crane. Next cut into small pieces. How to prepare a foap from goose liver in a simple recipe.
  5. In a suspended saucepan (small pan), lay out 1 tbsp. l. Butter and apples, mix well, add 1 tsp. Sugar and chopped prunes. All swing 1-2 minutes. And further pour 30 ml of white wine. It is necessary to stew the contents of the casserole until the moment the half of the wine is evaporated and you will have caramel mass. How to cook foap what kind of dish it is.

    Preparation of wine sauce. In a small saucepan, heated on the stove, pour 50 ml of red wine, 1 tsp. Sugar and bring everything to syrup consistency, constantly mixing the contents of the pan. This is done so that the sauce has a more rich taste. Then add 100 ml of unsalted chicken broth and continue to brew the sauce until the half of the broth evaporates. As soon as this happens, you need to add 1 tbsp. l. Creamy oil, remove from the fire and beat the wedge.

  6. For cooking, any white dry wine is suitable, but red is desirable to take with a mild taste, which can emphasize the taste of the remaining ingredients, rather than interrupt them. For example, Merlot, Cabernet-Sauvignon or Pinot Noir. Simple foap recipe at home.
  7. Cooking offal. Well cooled pieces need to be deceived with salt and pepper on both sides. In a strongly preheated frying pan, lay out the prepared pieces. It is not necessary to lubricate with sunflower oil, since this subproduct is very fat and this is enough for roasting. It is necessary to fry it from two sides to a ruddy crust, about 1 minute. Thanks to this sharp temperature drop, it will work very gentle and soft. By prescription, for the preparation of foap. Fry a semi-finished product in a pan.

Final preparation. To put apples with prunes on the plate (if they are cooled, it is worth to heat them). You can also use the ring to get a fruit tartlet. Top lay out a couple of grilled liver pieces and decorate all this with wine sauce. Such an exquisite and unusual type of feed will not leave indifferent your guests.

Bon Appetit!

Video cement of cooking dishes from goose liver

Your attention is offered the opportunity to visually see how to cook fua-gras from the goose liver across the French recipe. And most importantly, that such a delicacy is quite realistic to do at home.

  • How to apply fua grams and with what
  • Such a dish is very calorie and fat, so it is important to understand how correctly there is a foie-gra.
  • If you feed it as a main dish, then one person is enough 120 g, and one of the options for serving may be like presented in the video. If you plan to file additional snacks, it is enough 60 g of such a kushan per person. You can decorate it with a variety of ways

Using fruits, berries and various sauces. Your guests will be pleasantly surprised, seeing such a delicacy, and you will not stay without pleasant compliments. You can add it slightly roasted bread and white or red wine.

Other options for cooking and filling

From the goose liver, you can make a very tasty pate, even using these ingredients, but the product is quite expensive. Therefore, if you like such a dish, try more affordable, but no less delicious -pass of pork liver.

If you prefer low-fat food, then comes up-of-step pate. And I also advise you to prepare a lightweight and budget option, namely, a bumpy pate. However, such a kushan is easy to prepare not only from the liver of the animal - if you like mushrooms, you will definitely like the mushroom pate.

All about how to eat foap.Foi-gra - the product is truly exquisite and original. If you want to cook something unusual, be sure to try this option. Send your feedback, share your impressions who have already tried to cook such food, and leave comments.

The word "fua-gra" in many of us on the hearing, and along with frogs, croissants, good and other are brightly associated with French cuisine. But in reality, few people tried this exquisite dish, not to mention the knowledge of the recipes of its preparation.

This is partly due to its high cost, because the dish has been considered to be a symbol of gastronomic luxury. But however, I sometimes want to feel like a true aristocrat and find out how these gourmet-French are admired, and also prepare a foap on their recipes at home!

Content

So what is "fua-gra?" Translated from French Foiegras - "Golden Liver". In a traditional presentation, this is a goose liver prepared by a special way. However, in the modern world of the cook adapted to cook fuamra also from the liver of ducks, chickens and other birds. The duck liver is now even pushing the goose due to easier production, and 90 percent of the foam market supplied to the markets are made precisely from it. Opinions about what is still tastier, quite and quite diverge - this is a lot of taste. In foap from the liver, the gessa is gentle and creamy taste, duck has the taste more distinct and sharp.

Brief Story Foi Gra

10 Poagra recipes

In fact, it would be obliged to argue that the advent of fuard is not quite fair. The true right of the discoverers here belongs to the ancient Egyptians. It is difficult to believe in it, but in reality the dish was invented about five thousand years ago! It was then that intelligent Egyptians, comparing the taste of the liver of their domestic geese and gose wild, departing before the flight, appreciated the benefits of the latter. In the order of the experiment, domestic geese began to try to fade into figs forcibly, until it was possible to achieve the same effect. In the future, the recipe for the cooking foap moved to the Jews, and after - to the Romans, where won tremendous popularity. The French is attributed to the French because it was the first documentary recipes for making a dish.

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Birds grown on the farms for the production of foap, starting from 8-10 weeks begin to refill forcedly. Such feeding is called the Havage (Gavage translated from French - violent feeding). Together with the restriction of the possibility of moving, it can increase the liver 10 times. The "diet" of the refillable bird should also be special, from this will depend on the taste and color of the finished liver. It uses boiled corn, figs, flour, walnuts.

France is famous for the production of fuagra around the world, there, especially in the south-west, the real cult of this delicacy was formed. In various regions of the country there were special recipes for its preparation, differing from each other. Some of them did not change from the same time, as first appeared in the culinary books of the XVII century. Fuagra in France is a symbol, unsurpassed taste, and one of the indispensable attributes of the festive Christmas table. In addition to France, even a significantly inferior to it in enthusiasm, other countries are engaged in the production of foap - for example, Spain, Hungary, Poland.

It is worth noting that fua-gra-dish is not only the most nice, but also useful for health. The composition of the goose liver includes iron and other substances that are easily absorbed by the body. It reduces cholesterol in blood, improves brain performance, contributes to better blood circulation. We offer you a selection of 10 foam recipes from goose bien.. CONTANENTS ↑

Paris-Iyun-PogodaIngredients:

  • 1 cooking method. Recipe roasted fuagra
  • The liver goose - 100-200 g;
  • Lettuce leaves - 2-3 pcs;

Seasonings to taste.

Description of preparation:

Before frying the liver, carefully handle, having lost from all the streaks. Cut into slices, add seasonings and fry on goose fat (if not - on vegetable oil). Foi gras is preparing quickly, so one minute will be enough for each of the parties. Do not overdo it with seasonings, it will take the taste of the dish. Many gourmets prefer to add only a little salt and pepper.

Serve with salad leaves or other greens.

There is also an alternative version of this classic recipe, according to which the liver is pre-marked in cream. For content ↑

Fried foapIngredients:

  • 2 Method of preparation. Phashara Recipe
  • The liver goose - 600 g;
  • Goose heat - 90 g;
  • Lettuce leaves - 2-3 pcs;

Seasonings to taste.

Bulb - 1 pc;

Onions finely chop and fry on goose heat. Add liver and fry for two minutes. At the end of the frying to deliver (you can use, for example, olive herbs). After that, all together put in a blender and finely crushed. Ready Pate Serve with Hot Tosts. For content.

Ingredients:

  • 3 Method of preparation. Recipe for pickled fuagra
  • Frozen gusya liver - 400-600 g;
  • Wine or brandy - 300-500 ml;
  • Truffle - to taste
  • Nutmeg - to taste

Seasonings to taste.

Seasoning - to taste

Liver to defrost in warm water. Sell ​​to taste, put in a small saucepan so that the liver is tightly adjacent to it. Pour the alcoholic beverage you have chosen (it can be almost any, it all depends on your taste). Add truffle and nutmeg - for piquancy, and pickled throughout the day. After the expiration, bake on a water bath in the oven. Pour a saucepan without a lid, stick foil. Serve with hot toasts. For content ↑

Ingredients:

  • 4 cooking method. Foigra Recipe with Grapes
  • The liver goose - 300 g;
  • Grapes - 100 g;

Seasonings to taste.

Sauce.

The liver is cleaned from the lived, cut into large pieces, put in the pan together with grapes and fry on the oil or goose fat for a minute. Serve together with sauce to your taste - for example, with vanilla. For content.

Ingredients:

  • 2 Method of preparation. Phashara Recipe
  • 5 Method of preparation. Recipe stuffed foap
  • Minced beef - 300 g;
  • Truffle - 1-2 pieces;

Seasonings to taste.

Goose fat.

Clear liver, polish (puff) beefing minced, add truffle. Fry on goose fat, cool, cut. To the table to serve with soft white bread. C content.

Ingredients:

  • 6 cooking method. Rustic foam recipe
  • The liver goose - 300-400 g;
  • Large salt
  • Black pepper
  • Wine

Seasonings to taste.

Wine vinegar

Skill to sprinkle with salt and black pepper with black pepper. Add the liver, lightly watering it with wine and vinegar. Fry until readiness. How content ↑

Pate from foap

Ingredients:

Seasonings to taste.

7 cooking method. Recipe gentle fuagra

Cut liver with small slices (1 cm). Fry in a frying pan without oil or fat, or with minimal number. As a result, fua-gras will be well-fried outside, but very gentle inside. Serve with fruit or bacon.K content ↑

Ingredients:

  • 8 cooking method. Foander Recipe without Heat Processing
  • The liver goose - 500 g;

Seasonings to taste.

Salt, pepper to taste.

Wash the liver, clean, lay out on a clean dry towel. Sprinkle with salt and pepper, wrap in a towel and put in the refrigerator for a day. After the expiration of the liver, it is possible to consider the remaining salt, cut into slices and suck with jam according to your taste. How content ↑

Gentle foapIngredients:

  • 8 cooking method. Foander Recipe without Heat Processing
  • 9 cooking method. Fu-Gra Recipe with Berry Sauce
  • Forest berries - 400 g;
  • Sugar - 4 spoons;
  • Mint leaves - 2-3 pcs;
  • Seasonings to taste;

Seasonings to taste.

Water - 4 tablespoons.

The liver is to prepare in any way - to fry or bake in the oven. On a preheated frying pan, put berries and sprinkle with sugar. Add four tablespoons of water and fry on a small fire, while berries do not thicken. Cut the liver, fry on a separate frying pan with seasonings. Finished foa-gra-grades lay out on the dish, pour a berry sauce and decorate mint leaves. C content.

Foap with berry sauceIngredients:

  • 10 cooking method. Foigra Recipe with Mushrooms
  • The liver goose - 600-700 g;
  • Milk - 400 ml;
  • White mushrooms - 200 g;
  • Pork mince - 500 g;
  • Salo - 50 g;
  • Cognac - 100 ml
  • Nutmeg
  • Bay leaf

Seasonings to taste.

Salt and pepper to taste

Wash the liver, clean and pick up in milk for 2 hours. Mushrooms rinse and finely chop. Straighten the liver mushrooms, put in a small container, pour cognac and leave for another two hours. Share the liver on the baking sheet, climb her minced meat, decorate thin slices. Mix the residues of cognac from above. Bake on a water bath one and a half hours. The finished dish is cool and remove the refrigerator for a day.

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