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The ancient Egyptians discovered that, from the migratory habit of living, the wild geese have a habit of storing a large amount of food in their necks, because of that feature, the geese store a large amount of fat and is metabolized in the liver. Therefore, foie gras is especially large, fatty and rich in nutrients that bring many benefits to us. Foie gras is also known as a quintessence of French cuisine appearing in the menus of 5-star restaurants. luxury parties. But how to have a delicious and greasy liver without losing nutrients, please refer to the ways to prepare foie gras that chúng mình has compiled right below.

Contents

• 1 Foie gras Ballotine
• 2 Foie gras with pear sauce
• 3 Foie gras with egg butter sauce
• 4 Pan-fried foie gras
• 5 Pan-fried foie gras pate
• 6 Stir-fried goose liver with melon
• 7 Foie gras with black vinegar sauce
• 8 Foie gras combined with tuna tartar and caramelized eggplant
• 9 Baked egg – foie gras and eggs
• 10 foie gras ice cream

Foie gras Ballotine

Traditional Ballotine is a dish made from chicken thighs stuffed with meat and spices, cooked in braised or stewed dishes. Modern Ballotine can use other parts such as breast or liver, but not necessarily poultry. That’s why today chúng mình will share with you Foie gras Ballotine.

Material:

• Fresh French foie gras: 2kg
• Marsala Wine: 120ml
• 60ml Brandy, 360ml white wine, 30g gelatine powder
• Apricot sauce: 500g dried apricots, ¼ cup brown sugar, ½ chopped onion, ½ cup vinegar, ½ cup raisins, 2 teaspoons honey, ½ teaspoon paprika, ½ teaspoon blind mustard, ½ teaspoon coriander, ½ teaspoon cumin seeds; Salt, pepper
• Curry cream: 1 tablespoon curry cream, 3kg whipped cream, ½ cup curry powder, ¼ teaspoon saffron, 1 vanilla bean cut in half, 60g chopped ginger, 3 tablespoons brown sugar, ¾ cup syrup – checkered, 500g white yogurt, cup orange leaf lime juice

Processing:

• Foie gras Ballotine
  • Put Marsala, Brandy, white wine, salt, pepper in a bowl, stir well, marinate overnight to make water
  • Place foie gras at room temperature for 2 hours, using a knife to remove the tendons. Drain, place foie gras on a large sheet of parchment paper, cover with gelatine powder. Roll a piece of glossy paper with foie gras into a sausage shape, pinch the ends tightly and roll 3 times. Fold the two corners of the paper, use an aluminum foil to roll it again
  • Pour a large amount of water into a saucepan, heat at 80°C, place foie gras and cook for about 12 minutes. Take out the foie gras, put in the refrigerator for about 2 days before use, serve with fried dry noodles.

• Apricot sauce: Add all ingredients, mix well and cook over medium heat for about 5 minutes until thickened, stirring. Can be used hot or cold.

• Curry ice cream
  • Cook the curry powder over medium heat, stirring constantly, for about 1 minute until fragrant. Add the cream and saffron, scrape the vanilla bean kernels into the saucepan, cook for a while then turn down, let stand for about 1 hour to infuse.
  • Add ginger and brown sugar to the cream mixture, continue to cook for about 5 minutes, remove and let infuse for 30 minutes
  • Place the mixture in a bowl, and whisk together the syrup, yogurt, and lime juice. Pour into ice cream maker, then freeze until ready to use

• Garnish: Cut the chilled foie gras into pieces, put the salad on the side and drizzle with olive oil, drizzle apricot chili sauce next to the liver, then place the curry cream. Drizzle red and black sauce on both sides of the ballotine.

Foie gras with pear sauce

Foie gras with pear sauce Although it is a simple dish, the secret is in the way it is fried and also in the pear sauce – the sweetness, softness, and aroma are the charm points of this dish.

Material:

• 1 sugar pear
• 200g foie gras
• 50ml red wine, 1 tablespoon sugar, 1/2 teaspoon salt
• Cooking oil; Lettuce served with
  

Processing:

• Pears are washed, cooked with red wine, 1/3 cup water and sugar until the pears are soft
• Cut the foie gras into bite-sized pieces, put in a pan with a little oil and fry until cooked on both sides, take out.
• Sautéed foie gras, cook with pear juice, season with a little salt.
• Place foie gras on a plate, drizzle with pear sauce, and serve with salad.

A small tip: To prevent foie gras from drying out, when frying, do not use high heat, just keep the pan hot, lower the heat, fry until just cooked on both sides, soft and sweet to eat.

Foie gras with egg butter sauce

Foie gras is one of the foods rich in nutrients and can be processed into many delicious and attractive dishes. First, chúng mình will share with you how to cook foie gras with egg butter sauce greasy delicious!

Material:

• Foie gras: 200g

• Bacon: 50g

• Egg yolk: 3

• Vinegar and unsalted butter: 2 tablespoons each

• Toasted sandwich: 2 slices

• Salt and pepper: 2 teaspoons

• Wormwood leaves: a few, for garnish

Processing:

• Clean the foie gras and drain.
• Put a pan on the stove, put 1 tablespoon of butter in, fry the foie gras until golden brown on both sides. Note while frying, sprinkle pepper on the liver to absorb evenly. After the liver is done, place it on a plate with a grilled sandwich lined below.
• Sauté bacon, plate with foie gras.
• Beat egg yolks with 1 tablespoon butter, vinegar, 1 teaspoon salt and pepper until the mixture is smooth to make a sauce, then pour this sauce over the foie gras, garnish with a few more tarragon leaves and you’re done.

Pan-fried foie gras

In geese, fat is deposited in the liver by a thin outer covering. The geese are raised on the farm according to a strict regimen, especially the fattening period for two weeks in the third month, whereby the liver will produce fat. If you have a chance to try it Pan-fried foie gras Only then will you see all the wonderful flavors of this so-called “brown amber” dish

Material:

• French foie gras: 240g

• Sugar: 20g

• Apples: 100g

• Balsamic vinegar: 20ml

• Brown broth (beef bone stew with vegetables, tubers and fruits): 100ml

• Cinnamon: 5g

Processing:

• Foie gras cleaned, seasoned with a little salt and pepper and sautéed until golden brown.

• Apple peeled areca.

• Put a pot on the stove, put in a little water with balsamic vinegar, cook until the cockroach wings turn yellow, then add the apples, stir well and reduce the heat, to avoid burning the sugar too much. Then, add cinnamon stick, brown broth, simmer until fragrant, then season with a little salt and pepper to taste.

• Take a plate, add some sauce and place foie gras on top, garnish with apples and sauce.

Pan-fried foie gras pate

Common types of pate from liver you must have tried but have you ever heard of Pan-fried foie gras pate – This will definitely be an extremely interesting and unique dish that will attract you!

Material:

• French foie gras: 2 pieces

• Ripe mango: 80g

• Wheat flour: 10g

• Unsalted butter: 5g

• Mushroom butter: 10g

• Sprouts: 5g

• Black pepper sauce: 1 teaspoon

• Vinegar oil: 10ml

• Concentrated Italian Vinegar: 10ml

• Refined sea salt, pepper: a little

Processing:

• Foie gras cleaned, seasoned with salt and pepper and covered with a thin layer of flour.

• Fry foie gras in a pan of hot oil with medium heat and fry for about 2 minutes on each side until the liver is golden, then remove and drain the oil.

• Melt butter in a hot pan and drizzle evenly over the fried foie gras, then sprinkle some sea salt on top, then arrange on a plate, decorate the dish and enjoy.

Stir-fried goose liver with melon

Stir-fried goose liver with melon It is a delicious and unique dish. With foie gras stir-fried with vegetables, the dish will be richer and not boring.

Material:

• 200g foie gras
• 1 carrot
• 1 melon
• Purple onion, green onion, cilantro, cilantro
• 1 teaspoon oyster sauce
• 1 tablespoon chili sauce
• Cooking oil, seasoning powder, ground pepper
  

Processing:

• Foie gras washed, cut into bite-sized pieces. Put in boiling water, boil 90%, then take out and drain.
• Loofah or melon, depending on your preference, after peeling, put in salt water to avoid blackening.
• Carrots are thinly sliced, trimmed and notched for beauty.
• In a hot oil pan, remove the garlic until fragrant, then add the carrots and melons and stir-fry until just cooked, then add the boiled foie gras, add chopped coriander and finally add a little seasoning to the dish.
• Add 1 tablespoon of oyster sauce and a little chili sauce to the stir-fry pan, mix well. Arrange the dish on a plate garnish with coriander and sprinkle ground pepper over the dish.

Foie gras with black vinegar sauce

European, foie gras is a very expensive premium food, used to entertain friends and family, entertain customers. Foie gras is not only nutritious, but delicate texture, delicious, rich, exotic taste, has a unique taste, is internationally recognized as a valuable food for the body. Foie gras with black vinegar sauce It will also add a variety of ways to prepare delicious dishes from foie gras

Material:

• 120g foie gras

• 1 teaspoon olive oil

• 80 ml of black vinegar

• 20 ml red vinegar

• 1 clove of garlic

• 1 teaspoon salt and pepper.

Processing:

• Peeled garlic, crushed.

• Heat half a teaspoon of oil, add garlic and sauté until fragrant.

• Add black, red vinegar, sugar and cook over low heat for about 15 minutes, season with salt.

• Marinate liver with salt and pepper, leave for 5 minutes to infuse.

• Heat the remaining oil, fry the liver over low heat, turning both sides.

• Arrange liver on a plate, drizzle with vinegar sauce, serve hot with crispy toast.

Foie gras combined with tuna tartar and caramelized eggplant

Recipes Tuna in Tartar Sauce with Caramel Eggplant and Foie gras is a seafood appetizer made by chef Roberto Okabe from Finger Restaurant in Milan.

Material:

• Dashi: 480ml
• Goose liver: 250g.
• Chicken eggs: 4 eggs
• Mirin: 60ml
• Sake: 60ml.
• Eggplant: 2 fruits.
• Sugar: 500g.
• Tuna: 100g.
• Soy sauce: 8 ml.
• Extra virgin olive oil: 15ml.
• Tobiko Eggs: 15g.
• Balsamic Vinegar: 200ml.

Processing:

• Cut the foie gras and heat quickly on the pan. While foie gras is hot, mix with dashi, egg, sake and mirin.

• Steam this portion at 95 degrees Celsius for 12 minutes. And cool at room temperature for 15 minutes and then place in the refrigerator.
• To make caramelized eggplant:
  • Make the dry caramel, add a little water to form the eggplant mass.
  • Cook over low heat for 15 minutes until caramel is melted.

• Making Tuna tartar:
  • Cut tuna into small pieces, add soy sauce, Tobiko Egg, olive oil and mix them well.
  • Processing Vinegar: Toss with sugar until thickened.

• Decorate:
  • Take the plate with the cooled foie gras, add the tuna portion and a piece of eggplant.
  • Add the prepared vinegar sauce.
  • Garnish with glass sprouts.

Baked egg – foie gras and eggs

Foie gras It is a famous French dish. European foie gras and caviar, truffles are listed as “three dishes world”. And next on this list chúng mình will introduce you to Baked egg – foie gras and eggs

Material:

• Foie gras (Fat foie gras)
• Egg
• Peas
• Milk cream
• Chicken broth
• Spices: butter, brown sugar, salt, onions…
• Bread.

Processing:

• Boil eggs at a temperature of 61 degrees Celsius for 50 minutes, peel off the shell and season with flour, then put a pan on the stove for an onion, half a bowl of garlic, 1-2 tablespoons of butter and stir-fry with the egg so that the garlic coats the egg evenly. .

• Add peas, salt, brown sugar, cream and chicken broth and cook for about 10 minutes, and cool at 30 degrees Celsius.

• Put the foie gras in the oven for a few minutes until the color is slightly golden.

• Place the bread on a plate to top 1 slice of foie gras, then place the egg on top and drizzle the sauce over.

foie gras ice cream

If you are too familiar with traditional dishes made from foie gras such as pan-fried foie gras, foie gras pate, now let’s break the ice with ice cream made from foie gras. foie gras Please.

Material:

• Foie gras

• Balsamico

• Vanilla

• Sugar, orange peel

• Almonds, beer.

Processing:

• Soak foie gras in milk for a few hours, then remove and drain, cut off all veins in the foie gras.

• Marinate the fatty foie gras with beer for about 6 hours.

• Vacuum press the foie gras and steam at 55 degrees Celsius for about 35 minutes

• You put the steamed foie gras in the freezer at 2 degrees Celsius for 2 days

• Boil the water, sugar, vanilla, and orange zest (makes a syrup you can buy ready-made orange syrup) then soak the almonds and hazelnuts in the syrup, then drain the mixture, finally put they get into the silicone and the pollen. (fleur de sel), place in the oven at 200 degrees Celsius for a few minutes.

• Cut the foie gras into two cubes about 8 cm long, 4 and 1.5 wide. Coat 6 liver surfaces with the almond mixture after you have balsamico around the foie gras, using cinnamon sticks, to create the perfect foie gras ice cream.

According to Oriental medicine, because foie gras contains a lot of minerals, nutrients and vitamins such as copper, iron, magnesium, B15, D, A, it is obvious that this becomes a very useful blood and eye tonic food. brand. Foie gras is also recommended in meals because it contains many unsaturated fatty acids that can reduce the rate of bad cholesterol in the blood. With what chúng mình has shared, I wish you success in making your favorite dish

Đăng bởi: Nguyễn Hoàng Phúc