Fuagra - recipes and cooking secrets

Overseas delicacies have become increasingly used in cooking in our country. They appeared on the shelves of shops and supermarkets, although many of us do not even know what they are made of and, most importantly, how to prepare them. Here, for example, a foie gras - what is it and what does it eat? A foie gras is a pate from a very fatty liver of ducks or geese. This product is also called "pate from Strasbourg". This delicacy is highly appreciated all over the world, especially he fell in love with the French.

For the production of foie gras (which means "fatty liver" in French), a special scheme for fattening ducks or geese has been developed for a long time, and they are given at least four kilograms of grain or other food three times a day. The liver is enlarged in volume by 10 times relative to the normal size.

Fuagra causes different emotions in people. Many gourmands simply adore it, but there is also a group of people consisting of animal rights activists who seek to legitimize the prohibition of feeding the birds in such inhumane way throughout the world. Their desire is partly realized, and in many countries it is forbidden to produce foie gras. The largest producer of this liver is France, in second place - Hungary, and a small amount of this product is produced in Israel.

And how to cook a foie gras at home? Foagra is most often associated with the word "pate", although it can be cooked in different ways. The types of this liver vary in the manner of production, processing, quality and quantity of the product. Foagra is sold in three different forms - a raw product, a semi-finished product and a ready-made dish. It fits well with fresh bread, as well as various vegetables and even sweet jam or jam. Dessert white wine, port or Madeira are served to the foie gras.

What can I cook with foie gras? Recipes of dishes with this liver are very diverse. First you need to make a choice between goose and duck liver. The foie gras from the goose is slightly more delicious than the liver of the musk duck.

To prepare a foie gras, you need a raw liver to cleanse of 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. The processed liver can simply be fried in a frying pan in hot oil for a few minutes.

Prepare a julienne or simply scrambled eggs with foie gras - recipes for such simple but satisfying snacks are varied and quite interesting. Julien will look gorgeous even on the festive table. It will require oil, foie gras and eggs. Put the butter in the pots, put on it slices of foie gras, beat the egg in each serving pot, without violating the integrity of the yolk. Add pepper and sprinkle with sea salt. Bake for 10-15 minutes in a preheated oven to 180 ° C. Serve hot. Variations with the egg and the liver, in fact, are endless. To these dishes you can add cream or replace the omelet with a poached egg. Some prepare breakfasts with hard cheese and foie gras. Recipes of julienes are good and that these dishes can be prepared from the remaining products after dinner for breakfast.

The most popular are the various soufflé, pastas and terrines from foie gras. Recipes for their preparation are different, but simple. Let's try to cook terrine.

Take 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 streaks and fat deposits. Prepare the sauce by mixing the fatty liver juice, pepper and five different spices. Chop the foie gras and marinate in sauce, putting it in a cold place. Remove the liver and wrap it tightly in a clean cloth to give volume, place in boiling water and immediately turn off the fire. Cover and allow to cool to room temperature. Then take the foie gras from the water, put it on the towel and wrap it again. Place the liver on the cooling for a minimum of 12 hours. Bon Appetit.