Foie gras. Foie gras (English: / ˌ f w ɑː ˈ ɡ r ɑː / (), French: ; French for '"fat liver"') is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding.
The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that "waterfowl developed large, fatty livers after eating large amounts in preparation for migration," according to the Artisan Farmers Alliance, a group.
Foie gras, or fatty duck or geese liver, is a French delicacy that's popular around the world.
It's often mistaken for pâté de foie gras, a smooth spread made from foie gras and white wine.
You can have Foie gras using 5 ingredients and 5 steps. Here is how you cook that.
Ingredients of Foie gras
- Prepare 500 g of foie gras frais denerve.
- You need 8 g of sel.
- You need 1/2 of cac poivre.
- It's 1/2 of cac de 4 epices.
- Prepare 10 ml of cognac.
Foie gras is a product the French are all really proud of for a very good reason. What is foie gras, and where can one purchase it? Also called fuagra, which translates to "fatty liver", it can be made from both duck and goose liver. For years, this delicacy that has won the hearts of gourmet food lovers all over the world.
Foie gras step by step
- Dans un plat creux mettre le foie gras, le sel, le poivre, le 4 épices et le cognac. Laisser 1 heure au frigo..
- Retourner le foie gras et laisser de nouveau 1 heure au frigo..
- Filmer le foie gras très serré et hermétique. Placer au cuit vapeur pendant 25 minutes..
- Ouvrir le film, mettre le foie mi-cuit dans une petite terrine, filmer celle-ci et poser une assiette dessus. Remettre 10 minute en vapeur..
- Mettre aussitôt au frigo pour 48 heures. Déguster avec du pain griller et de la confiture..
Everyone is enthralled by its unusual but delicious taste. When cooked, place on a paper towel to drain. Foie gras (pronounced "fwah-grah") is considered a delicacy around the world. French for "fat liver," foie gras is the liver of a duck or goose that has been enlarged through a special feeding technique. Foie Gras, translated from French to "Fat Liver", gathered its name from France's embrace of one of the most celebrated culinary products of all time.
