1. If you are not aware on how to cook foiegras, what you
Cooking Foie Gras can do is to finish reading this article because for sure
you will be able to learn a thing or two from it. First of
all, you need to be aware of the fact that foiegras is
most of the time the liver of aduck or goose; what
people do with these geese and ducks is that they are fed in a special way to be able to produce a liver that is fatty
enough to consume. One probable reason why you are not really aware of what foiegras is is because of the fact that it
is a very special delicacy that can only be seen from restaurants that are on the higher end of the spectrum. In addition
to this, you should also be made aware this early that it is not easy to cook this foigras, but if you are really determined
and you really want to learn, you will be able to perfectly cook it in no time.
When it comes to cooking it, the first thing that you should remember is that it is
really very important for you to first clean and pull out the veins that you will be
encountering in it so that it would taste much better. In addition to this, you will also
be required to separate first the 2 lobes and then pull out the veins that can be seen
from the outside. After doing this, you should now be reminded that it would not be
advisable for you to saute it considering the fact that it is already composed mostly of
fats; having said this, you need to be reminded that when you cook it for too long, you
will only end up having a liquid substance. The proper method in cooking a foiegras is
for you to have a hot pan without any type of oil in it, season your liver with salt and
then place one side on top of the pan. The cooking process for both sides should only
last for a couple of seconds so you should never leave it unattended; you will know
that it is already okay if you see that the liver already has a golden brown color. After
cooking the foiegras for only a short period of time, it is really advisable for you to serve it with whatever you would like
to have it with after seasoning it with some black pepper.
Escalopes de foiegras sur toast de pain d'épices
Ingredients:
1.5 kg of small marrows
200 G of cream UHT
200 G of butter(beignet en video)
2 thinly sliced peeled onions
1 bouquet garni (thyme, bay-trees, parsley)
1 pork rind of smoked bacon of 50 G
Ingredients for the gingerbread:
200 G of honey
200 G of sugar
30 G of spices: star anise, cinnamon, nutmeg 1/3 of each
500 G of flour
2 C.
Method for the marrow cream:
To make sweat at low heat onions, garlic and the bouquet garni in 1 peanut oil soup spoon, then add marrow peeled
and cut approximately dice, the pork rind. Leave to simmer during 15 minutes and add 4 liters of water, let cook during
30 minutes, salt pepper. Withdraw the bouquet garni and the pork rind, mix the preparation, bring to a boil and add the
cream and butter. Rectify the seasoning.