Duck liver (foie gras) - delicious recipes

1

Prepared by: Ekaterina Matsulina

10/10/2016 Cooking time: 20 min

If you are going to prepare a poultry dish, then take a closer look at this recipe for duck liver, which is easy to prepare and the result exceeds all expectations. The liver turns out tender and juicy.

Duck liver (foie gras) - delicious recipes

Liver is considered one of the most useful offal. It is very rich in nutrients that are simply necessary for humans. Duck liver (foie gras) is in great demand among gourmets.

I want to tell you how to cook liver with sour cream and onions in a frying pan so that it turns out juicy and soft, very tasty. This dish can be used either on its own or with a side dish. Duck liver goes well with rice or mashed potatoes.

Products:

• duck liver – 400 g;
• carrots – 150 g;
• onion – 100 g;
• sour cream – 2 spoons;
• clove of garlic.

Seasonings:

You can use any that suit your taste. The main thing is that there is sour cream, mustard and paprika sauce.

Preparation:

First you need to prepare the liver, rinse, remove the film, and dry with napkins. Fry in a small amount of vegetable oil on both sides.

Set aside for a few minutes.

In the fat where the duck liver was fried, fry the spices and two cloves of garlic (chopped) for two minutes.

Add chopped onion and carrots and fry for three minutes.

Place one tablespoon of sour cream, mustard, and paprika sauce into a bowl. Stir and add to the pan where the vegetables were stewed.

Simmer for five minutes so that all the flavors blend. Place the duck liver, cover with a lid, and simmer for twenty minutes over medium heat.

After this time, the dish is ready. Place on a plate and decorate.

On a note:

What else can you cook from duck liver, tasty and simple? It turns out that there are many recipes for excellent dishes that can be made at home, and they will delight any gourmet.

How to choose a product?

In order to prepare a delicious duck liver dish, you need to be able to choose a quality product. The main criteria and indicators in this case are:

• color;
• aroma;
• appearance.

The color of a quality product depends on the breed of duck, but we can say for sure that imported blanks will have muted tones, and offal ducks from domestic nurseries will be distinguished by rich shades of red.

The aroma of duck liver should not be strong, but still, when cutting into the raw product, a specific smell of duck fat should be felt

. It is also important to note that any extraneous odor that may be felt along with the main one is a reason to refuse to purchase such a product. You should not buy duck liver with an abnormal odor, even if there are no external signs indicating a discrepancy with the declared quality.

The appearance of high-quality duck liver is no different from the liver of other birds.

The main criteria that a product of first and highest class must meet are listed below.

Second grade duck liver cannot be sold.

This is due to the high cost and inexpediency of producing a product of this category.

In any case, liver of any type should not be wrinkled on top and wet to the touch. Even goods that have quality certificates and relevant product documentation can be falsified. The least you can get when using such a product for food is a tasteless and dry dish.

Liver pate in tartlets

Prepare:

• 10 pcs tartlets;
• 0.5 kg of liver;
• 0.2 kg butter;
• small onion;
• 80 ml dry wine;
• a clove of garlic;
• 5 g khmeli-suneli;
• 5 g ground cloves;
• 10 grams of table salt;
• 5 g ground red pepper;
• 20 ml sunflower oil.

Preparation

1. Place a saucepan on the stove, pour water into it and add the cleaned and prepared chicken liver. Boil for 6-8 minutes.
2. Heat a frying pan with oil.
3. Peel the onion, chop it finely and put it in a frying pan. Add peeled and chopped garlic here.
4. After a minute, add chicken liver without broth. Mix and add all the spices and wine. Simmer for seven to eight minutes.
5. Transfer the contents into a blender bowl, add a little melted butter and beat vigorously. To make the pate more “lush”, add a little broth.

As soon as the pate has cooled, transfer it to a pastry bag and use it to distribute it among the tartlets.

Homemade pate

Duck liver pate is the most delicate appetizer that can be served at the holiday table. By the way, you can also cook chicken pate using this recipe.

Compound:

• 0.5 kg of duck liver;
• 150 g softened butter;
• onion;
• salt;
• carrot;
• blend of spices.

On a note! This recipe involves frying the liver, but you can also boil it.

Preparation:

1. Peel and wash the vegetables, cut them into small pieces.
2. Sauté the onion and carrots in vegetable oil until soft.
3. We wash and dry the liver.
4. Fry the offal in vegetable oil until cooked on all sides. Salt the offal and season with spices.
5. Place carrots, onions and liver in a blender container.

6. Grind the vegetables with liver until smooth.

7. Now add softened butter and run the blender a little more.
8. Transfer the pate into a mold and put it in the refrigerator. After an hour you can eat it.

Puff salad with duck liver “Pechenkin”

Prepare:

• liver – 0.25 kg;
• 4 eggs;
• pickled cucumbers – 0.25 kg;
• Korean carrots – 0.20 kg;
• fresh mushrooms – 0.25 kg;
• large onion;
• sunflower oil – 25 ml;
• kitchen salt;
• ground pepper;
• mayonnaise – 170 ml.

Preparation

1. Rinse the eggs, boil them and transfer them to cold water. We clean them. Separate the whites from the yolks. Grate both the whites and yolks into separate bowls.
2. Wash the liver, separate the fat and veins. Cook the liver for fifteen minutes. Remove from the water and cool.
3. Cut the onion into half rings and place in a heated and oiled frying pan. As soon as the onion lightens, add sliced ​​mushrooms. Fry for about twenty minutes and set aside to allow the ingredients to cool completely.
4. Grate the offal or grind it using a blender.
5. Separately, grate the peeled cucumbers.

Once all the ingredients are prepared, we move on to laying out the salad. To do this, prepare a dish and place a large molding ring on it. We lay out the ingredients in a certain order:

• grated protein, covered with mayonnaise;
• Korean carrot;
• grated liver, mixed with mayonnaise and slightly salted;
• grated cucumber;
• mayonnaise layer;
• grated yolk.

The liver salad should sit in the refrigerator for at least four hours.

Video about how and what to eat foie gras

In addition to today’s article, which introduces the reader to the famous French dish, we also shot a video. Where, in principle, the entire previous story is repeated. Therefore, if you are not a fan of reading long explanations, you can just watch a not too long video.

I hope you find it useful. For me personally, it would not be out of place at all, especially for tasting it for the first time. I'll tell you a short story. About 10 years ago we were given a jar of foie gras, jam and wine, and briefly told how it all was. But we are smart... we know everything ourselves. Having spread a piece of liver on bread, we tried it, and could barely swallow it all.

We tried onion jam with tea because we couldn’t imagine it with liver. The jar stood in the refrigerator for another six months, and the jam was also not appreciated. We drank the wine just like that, although we thought it was too sweet.

The liver stood forlornly in the refrigerator for a week, and when the second one came out, our cats ate it with pleasure.

After a while, we were treated to the same set again, but we ate under the supervision of the French. It was then that we realized how wrong we were!

Today we are sharing in just the right way.

Foie gras in Spanish

According to the classic Spanish recipe, duck liver, white wine and spices can be used to prepare a juicy and aromatic dish, which is recommended to be served hot with cheese salad.

Ingredients:

• ground cumin seeds (6 g);
• liver (640 g);
• wheat breadcrumbs (47 g);
• black peppercorns (six pieces);
• finely ground red pepper (to taste);
• dry white wine (120 ml);
• ground cinnamon (4 g);
• sweet red onion (two pieces);
• finely ground sea salt (to taste);
• sprigs of fresh parsley;
• peeled young garlic (four pieces);
• olive oil (30 ml).

Terrine - an airy and tender appetizer

Duck liver can be used to make a terrine. The structure of this delicious appetizer is similar to pate, but it has a denser consistency.

On a note! Terrine can be eaten simply with a spoon or spread on bread. And if you freeze it well, you’ll get festive canapés. To do this, cut the terrine into cubes and pierce with skewers.

Compound:

• 0.5 kg of duck liver;
• 100 ml semi-sweet white wine;
• 170 g softened butter;
• 1-2 cloves of garlic;
• salt;
• coriander;
• olive oil;
• nutmeg

Fried duck liver with oranges

Prepare:

• 0.75 kg duck liver;
• 0.3 l sour cream;
• one large orange;
• 0.1 kg of sifted flour;
• 12 grams of paprika, salt;
• 35 grams of granulated sugar;
• 45 g butter;
• sunflower oil.

Preparation

1. We thoroughly wash the entire liver, clearing it of films and fat. Cut it into equal pieces.
2. Mix paprika with sifted flour.
3. Transfer the liver into a bag, add a mixture of flour and paprika. Shake so that the breading is distributed evenly.
4. Place the offal into a heated frying pan with oil and fry for two to three minutes.
5. Mix sour cream with a small amount of water. Add granulated sugar here and add a little salt. Stir and pour into the frying pan. Pour the sauce over the liver and simmer.
6. Wash the orange and cut into thin slices.
7. Place the butter in another frying pan, add the remaining granulated sugar and add the chopped oranges. Turn the oranges periodically so that they caramelize evenly. Remove the pan from the stove as soon as the mixture becomes thicker.

Serve the liver with sauce and caramelized oranges.

All of these duck liver dishes are very tasty, and each of them can easily be prepared at home. This is not difficult to do, and your guests and household members will be delighted with these options for serving this healthy product.

Delicious fruit salad

Not everyone knows that there are recipes for preparing duck liver that include sweet ingredients. An example would be a salad. It includes:

First, fry the liver in the entire amount of olive oil. This takes about seven minutes. Now it is removed on paper towels so that the fat is removed. The pear is also placed in the same frying pan. First you need to clean it and cut it into pieces. Can be cut into either circles or cubes. The pear is fried on all sides in duck liver fat.

Now put lettuce leaves either whole or coarsely chopped into the salad bowl. They lay out the pear. Now it's time for the raspberry sauce. The berries are placed in the remaining fat, vinegar is poured in and sprinkled with salt. Mix carefully. Place raspberries on pear. The liver is cut into thin pieces and placed on top. This salad combines different flavors and is sure to please many.

There are a lot of recipes with duck liver. It makes delicious and healthy pates. They are quick to prepare, and they definitely beat store-bought ones in quality. It is also worth paying attention to a quick recipe, simply for frying this product. It is permissible not to use fat or oil at all; the liver will not burn, but will remain soft and juicy. Another option is to serve this product with fruit or berry sauces. This riot of taste will also appeal to many.

Source

Ingredients for “Duck liver stewed in cream”:

• Goose liver (Duck liver) – 500 g
• Onion (Large onion) - 1 pc.
• Cream (Cream 20% fat) - 3/4 cup.
• Spices (Spicy dried herbs (dill, parsley, basil)) - 1 tsp.
• Black pepper (If the dish is being prepared for a family dinner with children, this ingredient should be excluded!) - 1/2 tsp.
• Salt - to taste
• Vegetable oil - 2 tbsp. l.
• Wheat flour / Flour - 1 tsp.

Cooking time: 30 minutes

Calorie content of the dish, nutritional value

The calorie content of goose liver for foie gras is extremely high, and is determined by its excessive fat content:

Liver is rich in vitamins A, C, B1, B2, B3, B6, B9, B12, B5.

Mineral composition (in mg):

• calcium – 70;
• phosphorus – 200;
• sodium – 697;
• potassium – 140;
• magnesium – 14;
• iron – 6.

Recipe for “Duck liver stewed in cream”:

Wash the duck liver in 3-4 waters and cut into cubes.

Place the liver in a frying pan, add 2 tbsp. spoons of vegetable oil. Place over medium heat and fry lightly for 2-3 minutes.

Cut the onion into half rings.

Add onions to the liver, fry the liver and onions for an additional 2-3 minutes.

Then add 1 teaspoon of flour, mix the liver with the flour.

Add cream (3/4 cup), add salt and ground black pepper to taste. Mix. Simmer for an additional 3-4 minutes. until thickened. If the sauce is too thick, you can add a little boiled water.

Add spicy dried herbs. Cover the pan with a lid, reduce heat to low and simmer over low heat for 3-4 minutes. The total cooking time for duck liver in cream should not exceed 15 minutes.

Duck liver stewed in cream is ready. As a side dish you can prepare potatoes stewed with carrots, boiled rice, buckwheat and pea porridge, etc.

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What kind of dish is foie gras, nationality

The original name of the dish translates as “fatty liver”, and it comes from France. This exquisite delicacy consists of tender goose liver, fried in the form of small pieces or soft pate.

The uniqueness of the dish lies in the excessive fat content of the product, so the liver of a simple goose is not suitable for cooking . To supply foie gras to the international market, the birds are fed in a special way.

The goose is force-fed with barley flour, wheat flour, figs, and walnuts, using special “funnels” so that the bird can consume more than necessary. In most European countries, feeding geese in such a barbaric way is prohibited, as it is considered inhumane.

What are they made from?

Modern cooking allows the preparation of an elite gourmet dish from the livers of other birds, which is much cheaper, since the price of real raw materials for foie gras reaches 2000 rubles. for 75

It is possible to replace the main ingredient with the liver of chicken, duck and a simple domestic goose. However, the classic cooking method involves using goose liver from birds from Périgord or Chalosse.

Cooking process

It is necessary to pay special attention to the traditional process of preparing the delicacy foie gras, so that after dinner there is no feeling of unpleasant heaviness, as from eating duck fat. Before heat treatment, the liver must be cleaned of bile ducts, blood vessels and other films so that the delicacy does not lose its attractive appearance after cooking.

How to serve and eat a dish correctly

The best time to purchase the product is the cold season. There are a number of simple rules that can help you fully enjoy this savory French dish.

For example:

• Fruit and berry additives make foie gras light.
• Foie gras is served with dessert wine, black truffles and any sweet and sour sauces.
• You can serve the liver with fresh, lightly toasted wheat bread without additives.

• For slicing, use a sharp and thin knife without teeth, preheated in warm water. After cutting another slice, the knife should be wiped.
• It is better to serve the liver immediately after cooking, otherwise it will lose its unique creamy taste.

How to simply fry duck liver

Products

Duck liver - half a kilo Onion - 1 head Balsamic vinegar (can be replaced with 1/2 glass of wine or 1 teaspoon of regular vinegar 9%) - 1 tablespoon Flour - 1 tablespoon Ground black pepper - 1 teaspoon Salt - 2 teaspoons Dried thyme and celery - 1 pinch each Sunflower oil - 3 tablespoons

How to stew duck liver

1. If the duck liver is frozen, defrost it; rinse, cut off the veins, and cut each liver into 4 pieces. 2. Pour flour into a deep round bowl, mix with salt and pepper. 3. Inspect each piece of duck liver for veins and cut them out. 4. Heat the frying pan for 2 minutes over medium heat, pour oil and spread over the entire surface of the frying pan. 5. Place the duck liver in a bowl with flour and mix dynamically. 6. Lay out the duck liver, increase the heat to high, fry the duck liver for 10 minutes with constant stirring until the liquid evaporates, add salt, pepper, thyme and celery. 7. Peel and finely chop the onion, fry the onion separately from the duck liver for 5-7 minutes over medium heat, place in a frying pan with the offal. 8. Mix balsamic vinegar (or its replacement - regular vinegar or wine) with 2 tablespoons of water and pour into the frying pan. 9. Stir the liver, reduce the heat and simmer for 10 minutes.

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Salad with fried duck liver

Products

Duck liver - 350 grams Salad - 5-7 large young leaves Pear - 1 piece Raspberries - 20 pieces Wine vinegar - 3 tablespoons Olive oil - 5 tablespoons Salt - 1/2 teaspoon

How to make fried duck liver salad

1. Thaw the duck liver, if it was frozen, wash and dry. 2. Heat a frying pan, pour in olive oil, add duck liver and fry, stirring, for 7 minutes over medium heat. 3. Reduce heat to low, cover the pan with a lid and simmer the duck liver for 15 minutes. 4. Using a slotted spoon, place the liver in a bowl, leaving the oil in the pan, and let cool. 5. Peel the pear, cut out the seed pod, and cut into slices 0.5 centimeters thick. 6. In parts, in 1 layer, fry the pears in the oil remaining from frying the duck liver - 2 minutes on each side over medium heat. 7. Cover the bottom of the salad bowl with lettuce leaves. 8. Prepare the dressing: mix 15 raspberries with the remaining olive oil, wine vinegar and salt. 9. Cut the liver into large slices and place on lettuce leaves. 10. Pour some of the dressing over the top of the salad, lay out the pears and pour over the remaining dressing again. 11. Garnish the salad with fried duck liver with the remaining raspberries.

Composition and calorie content

Duck liver contains almost no carbohydrates. The BJU index of this delicious product was determined by nutritionists at the level of 49.8:46.0:4.1.

Duck liver is rich in:

• iron;
• potassium;
• calcium;
• magnesium;
• manganese;
• copper;
• sodium;
• selenium;
• phosphorus;
• zinc

In small quantities this by-product contains useful substances such as:

• cobalt;
• molybdenum;
• nickel;
• tin;
• sulfur;
• fluorine;
• chlorine;
• chromium.

The nutritional value of the offal is high: one hundred grams of the raw product contains 405 kilocalories. The vitamin composition of duck liver, as well as the mineral composition, is quite rich.

The product contains B vitamins (including choline and nicotinic acid) and vitamin A.

How to stew juicy duck liver

Products

Duck liver - half a kilo Carrots - 1 large Green onions - 50 grams (half a bunch) Tomato juice - 1 glass 200 milliliters Sour cream - 3 heaped tablespoons Vegetable oil - 2 tablespoons Salt - 1 teaspoon Ground black pepper - 1 teaspoon

How to stew duck liver

1. Thaw the liver, if it was frozen, wash and dry. 2. Heat a frying pan over medium heat, pour in 2 tablespoons of vegetable oil. 3. Place the liver and fry it until the liquid evaporates for 5-7 minutes on all sides. 4. Wash the green onions, dry and chop finely, add to the duck liver. 5. Peel the carrots and grate them on a coarse grater, add to the duck liver. 6. Fry duck liver with vegetables for 10 minutes, stirring. 7. Pour tomato juice into the frying pan, add sour cream, stir, cover and simmer for 25-35 minutes until soft, stirring regularly. 8. Salt the liver 5 minutes before the end of cooking. Serve duck liver with boiled rice or mashed potatoes.

Ingredients and how to cook

ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 25 min

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foie gras (goose or duck liver) - 350 gr.

for caramelized flambé apples: green apple - 2 pcs. sugar - 1 tbsp. water - 3 tbsp.

Description of preparation:

This recipe reveals the process of how to cook duck liver, accompanied by delicious smells, and only whets your appetite. This hot dish deserves special attention. After all, duck liver turns out tender and is prepared very simply, without any special culinary techniques. When frying onions, it is very important not to overcook them, but leave them in a semi-ready state, then they will fully impart their taste to the dish. You can dip pieces of liver in flour to which salt and pepper have been added, then it will be more juicy and at the same time have a crispy crust.

Purpose: For lunch / For dinner Main ingredient: Poultry / Duck Dish: Hot dishes