2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Goose liver, also known as foie gras, is obtained from the liver of geese and ducks, with goose being obtained in smaller quantities than duck. Goose liver is a cult delicacy that is a real delight for the senses. Along with the unique truffles and black caviar, goose liver ranks among the most exquisite delicacies of all times and peoples. People have admired his taste since time immemorial.
History of goose liver
Even the ancient Egyptians noticed that if wild geese overeat, their liver enlarges, becomes more tender and greasy, and most importantly - extremely tasty. Over time, the geese become domesticated and people begin to feed them on a special diet.
The Romans inherited this tradition and fattened them with dates. After the decline of the great empire, only Jews had the recipe for the delicious delicacy. Gradually, however, they learned to prepare it in some parts of France - especially the southwestern regions and Alsace. It was from there in 1778 that the modern history of the dish began.
The Marquis de Contad (Marshal of France and Governor of Strasbourg) then commissioned his personal chef, Jean-Pierre Close, to prepare real French cuisine for the guests. The chef, in turn, invents a recipe - he prepares goose liver in bacon and wraps it in dough. The result is astonishingly delicious - when they bring the dish into the great hall, all the guests get excited.
After a while, Jean Pierre prepares a new portion of the tempting delicacy, which is taken to the palace of Louis XVI. In response to great gratitude from the king, the cook received 20 expensive pistols, and the marshal received a large piece of land in Picardy. Soon after, Jean-Pierre left his master, married the widow of a famous confectioner, and so the goose liver recipe began to spread among the people.
When the famous recipe reaches the chef of the parliament in Bordeaux, where he enriches it with black truffles. This is how the final formula of the classic foie gras is obtained - “pate from goose liver Strasbourg-style in Perigord truffles'. Over the years, various mushrooms and spices began to be added, and in 1803 a production line began to operate in Strasbourg. goose liver.
Selection and storage of goose liver
When you decide to buy goose liver, one of the most important things to bet on is the correct reading of the labels. Along the raw goose liver There are several other types on the market - fresh / frais /, canned / conserve / and partially cooked / mi-cuit /. They have a different shelf life, so pay attention to the label.
The most common in our country are canned goose liver with inscriptions foie gras entire and block de foie gras. "Entire" means that the goose liver is whole - this is the highest quality product. "Block" means that you are pressed goose liver, in which pieces can be found.
Goose liver in cooking
The best chefs prepare amazing culinary wonders from goose liver. The hot one goose liver is prepared from whole raw liver. If you want to fry foie gras, the pan should be very hot, and the pieces of delicacy 1.5 cm thick are fried for up to half a minute on each side, but at a very high temperature. You need to stir them a little to prevent the surface from burning in the pan. When the pieces of goose liver are ready, place them on a wire rack to drain the fat well.
The Spaniard Tony Koteya is so in love with the taste of goose liver that he invents a whole series of candies with foie graswhich have a variety of additions - almonds, black pepper, truffles, coarse salt, dried fruit, grated orange peel. In addition, the combinations with jams, jams, pickled fruits / apples, pears, peaches, figs / are always in fashion.
With regard to foie gras, you should know that there are many peculiarities. If it is cut, it should be done with a special knife without teeth, if it is placed on bread, it should be in pieces.
Let us offer you a recipe for goose liver terrine with two types of figs.
Necessary products: 700 g goose liver, 100 g soft, dried figs, 8 fresh figs, 200 ml nutmeg wine, 100 ml wine for sauce, 1 packet of gelatin, ½ tsp. cinnamon, ground white pepper and salt to taste.
Method of preparation: soak the dried figs in the wine for about an hour and a half, then drain. The liver is placed for 2 hours in cold water with ice. Dry and cut into 8 thin pieces, which are seasoned with cinnamon, pepper and salt. The jelly is prepared as mentioned on the gelatin package, but the liquid is replaced with 100 ml of wine for sauce.
Fry the liver for 30 seconds on each side. In a rectangular baking dish, form a terrine - put 2 pieces on the bottom, a few pieces of dried figs on them and so alternate until the products are finished, finishing with goose liver. Apply gelatin with a brush and leave to cool.
When the jelly hardens well, cover the terrine with nylon and thick cardboard corresponding to the size of the terrine. Place a weight on top and put the terrine in the refrigerator for 12 hours. The next day, remove the weight and nylon, cut the terrine and serve with sliced fresh figs.
The tasty delicacy is believed to be good for health and reduces the level of bad cholesterol in the blood. One thing is unsportsmanlike - goose liver is a 100% delicacy that is worth trying.
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Migratory geese were first domesticated for consumption in ancient Egypt. They fed mainly on figs. Gradually, their migration to the north led to the natural spread of these fattened species. Thus, the whole Mediterranean recognized the new culinary delicacy - goose liver.
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Even the ancient Egyptians knew how delicious goose liver is. They noticed that if the wild geese overeat, their livers would become larger, greasy and tender in taste, and most importantly, very tasty. Over time, the geese became domestic and began to feed them specifically to enlarge their livers.
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