Cooking Foie Gras

Foie Gras

Foie gras is a delicious and dietary product that contains many vitamins and beneficial trace elements. Dishes with foie gras are very nutritious and have a deep flavor.

One of the finest dishes with foie gras is known as Puah-bor. To prepare it, the goose must have been fed a special meal - with a mixture of nuts and flour of barley or a mixture of crushed barley and chopped figs.

grilled Foie Gras

Fashion for the preparation of Puah-border started in France during the Middle Ages and has not stopped yet. During the preparation of Puah-bor, remove all blood vessels, for the dish to look good.

The easiest way to make this exquisite French cuisine is as follows: goose liver is cleaned, then stewed with salt and spices with melted goose fat.

Foie Gras

Another variant of this specialty to stew with honey and milk, and then be cut with a warmed knife in slices with a thickness of 1 inch.

There is another recipe for Puah-bor. Liver is cut slightly in several places and poke- in a little beef mince and little truffles. Fry or stew in melted goose fat, and when cool, cut into slices. Puah-bor is served with soft bread.

Foie gras is cooked with wine. Liver is salted and sprinkled with pepper, put it in a baking dish and pour the mixture in two parts red wine and some cognac. After 24 hours, put the marinated meat to bake in a water bath in the oven and cover tightly with aluminum foil.

Foie gras may simply be sealed in aluminum foil, to which one adds a slice of fig or a grape vine and a little goose fat.

Add a little salt, white pepper and a few drops of red wine. Liver is wrapped in foil, then punctured in several places with a fork and bake for about half an hour.

Foie gras is served with mashed potatoes or cooked with rice and can be served in combination with fresh sliced fruit.



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