2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Goose liver, which, processed as a pate, is known worldwide by the French name "foie gras". This is a delicacy that is described in hundreds of novels and is a favorite of many people around the world.
The ancient Egyptians were addicted to goose liver. They were the first to discover that if wild geese ate regularly, their livers would enlarge and become greasy and tender, and most importantly, incredibly tasty.
In time, the Egyptians domesticated the geese and began guarding them specifically to enlarge their livers. This tradition was adopted by the ancient Romans, for whom goose liver became a favorite delicacy. They fed the geese figs to make their livers even tastier.
Today, goose liver is not well received in many countries and in some expensive hotel chains. The reason is not in the fact that some peoples do not like goose liver. They just don't accept the way geese feed to enlarge their livers.
To achieve this, eight days before the last hour, huge portions of corn puree began to be forcibly poured into the bird's throat. From this the goose gets an enlargement of the liver, which reaches up to ten times.
To insert the corn puree into the goose's throat, a poultry worker pinches it and inserts a long nozzle into its beak through which the puree flows. Although the bird tosses like crazy in his arms, he holds it until it receives the required dose.
In 2005, goose liver was almost banned in the United States, but farmers objected because they made good money from selling the goose delicacy.
To prepare the delicacy yourself, which is known all over the world for its incredible taste, you will need eight hundred grams of goose liver. Boil them and cut it into small pieces. Season with salt and pepper, pour a glass of cognac and leave overnight in the refrigerator.
In the morning, transfer the liver to a porcelain dish, add a grated truffle and mash the mixture with a fork. Continue with a spoon until you get a pate.
As in the porcelain dish, level the surface, cover with a lid and bake in a water bath for one hour in a preheated oven. Serve chilled in small portions.
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