Foie gras, is obtained from the livers of geese and ducks, and is produced in smaller quantities than duck. Foie gras is a delicacy that is a true delight for the senses. Together with the unique truffles and black caviar, goose liver is among the finest delicacies of all times and peoples. People are fascinated by its taste from time immemorial.
History of Foie Gras
Even the ancient Egyptians observed that if the wild geese overeat their livers increases, it becomes brittle and greasy, and most importantly - very tasty. Over time, the geese are cultivated and people start feeding them in a special mode.
Romans inherited this tradition and fattened them with dates. After the decline of the great empire, the recipe for the delicious delicacy was had only by Jews. Gradually, however, in some parts of France they learned to cook it - especially southwestern areas and Alsace. It is they who in 1778 began the modern history of the dish.
Then the Marquis de Kontad /Marshal of France and governor of Strasbourg/ commissioned his personal chef Jean Pierre Klose to prepare the guests a real French treat. The cook in turn invents a recipe - cooked goose liver in fat and wrapped in dough. The result is amazingly delicious - when the plate went into the big room, all guests gasped.
After a while, Jean Pierre made a new batch of the tempting delicacy that went to the palace of Louis XVI. In response to the great appreciation from the King, the cook gets 20 expensive guns and the marshal gets a big piece of land in Picardy. Soon afterwards, Jean Pierre left his master, married to the widow of a famous pastry chef, and so the recipe for foie gras began to spread among the people.
The famous recipe was cooked up for the parliament of Bordeaux, where they enrich it with black truffles. This yields the final formula and the classic foie gras - "pate foie gras of Strasbourg in truffles". Over the years, they begin to add various mushrooms and spices, and in 1803 in Strasbourg began a production line for foie gras.
Selecting and storing foie gras
When you decide to buy foie gras, one of the most important things that you should set a proper reading of labels. Along raw foie gras on the market, there are several types - fresh, canned, partially prepared, mi-cuit. They have different storage time, so pay attention to the label.
"Entire" means goose liver is full - this is the highest quality product. "Block" means that you have come to the pressed foie gras, which can be in pieces.
Foie gras in cooking
The best chefs prepare amazing culinary wonders with foie gras. Hot foie gras is made from whole raw liver. If you want to fry foie gras, the pan must be very hot, and the pieces of the delicacy must have thickness of 1.5 cm, fry for half a minute on each side, but at a very high temperature. Stir to prevent the surface burning in the pan. When pieces of foie gras are ready, put on a wire rack to drain the grease well.
In terms of foie gras, you should know that there are many features. If cut, it must be done with a special tool without teeth, if placed on bread, it shall be in pieces.
Let us offer you a recipe for a terrine of foie gras with two types of figs.
Ingredients 700 g foie gras, 100 g soft dried figs, fresh figs 8, 200 ml Muscat wine, 100 ml wine sauce, 1 packet gelatin, ½ tsp cinnamon, ground white pepper and salt to taste.
Preparation: Soak dried figs in wine for about an hour and a half, then strain. The organ is placed for 2 hours in cold water with ice. Blottedry, and cut into 8 thin pieces which are seasoned with cinnamon, pepper and salt. Jelly is prepared as mentioned on the package of gelatin, but the fluid is replaced with 100 ml wine sauce.
Liver fries for 30 seconds on each side. In a rectangular baking tin shape - on the bottom place 2 pieces and on them add few pieces of dried figs and so alternate until the products have run out and top with foie gras. Apply gelatin with a brush and allow to cool.
When the jelly tightens, cover the terrine with plastic wrap and thick cardboard, the size of the terrine. Put weight on top and insert terrine in the refrigerator for 12 hours. The next day, remove the weight and the plastic, cut the terrine and serve with sliced fresh figs.
It is estimated that the gourmet health benefits reduce the level of bad cholesterol in the blood. One thing is undoubted - Foie gras is the ultimate delicacy that deserves to be tried.
