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Foie gras is a French for "fatty liver". This product is truly a real French delicacy. In addition to its unique flavour and delicate texture, this product is famous for its useful properties - unsaturated fatty acids, which lower the blood cholesterol level.

Method: 

  1. Prepare the liver: wash it, clean of films and divide it into equal parts....

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Foie gras is a French for "fatty liver". This product is truly a real French delicacy. In addition to its unique flavour and delicate texture, this product is famous for its useful properties - unsaturated fatty acids, which lower the blood cholesterol level.

Method: 

  1. Prepare the liver: wash it, clean of films and divide it into equal parts. To obtain a perfectly even cut of this delicate product, use a wide knife heated in hot water. Arrange pieces of liver on a plate and let it cool well in the refrigerator. A slightly frozen liver will "release" the minimum amount of fat when roasted, keeping the soft and delicate texture of the dish.
  2. For toasts, whisk eggs and milk in a bowl, add ground cinnamon, sugar, pinch of vanilla and white wine. Mix them thoroughly. Heat the butter on a hot frying pan. When it begins to foam, dip the slices of white bread into the egg-milk mixture and fry until golden brown. Ready toasts can be put in a preheated oven, so they remain warm and fragrant while the liver is roasted.
  3. Season the cooked liver with salt and pepper. Put the non-stick pan to heat, sprinkle it with olive oil drops and put lobules of liver into it. Fry until a pleasant aroma and golden brown - 1-2 minutes on both sides.

To serve: 

Gently lay layers of warm French toasts and roasted foie gras on the serving plate. Nap the resulting "tower" with "Plum chutney" sauce, adding the light and spicy notes to deep and oily flavour of the meal. Complement the flavour profile with "Carrot" sauce and enjoy the divine relish.

 

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Ingredients 4 persons
  • INGREDIENTS:
  • 200 g duck or goose liver
  • 20 ml Extra Virgin olive oil
  • SPICES AND SEASONING
  • rosemary
  • salt and pepper at option
  • FOR TOASTS
  • 2 slices of white bread
  • 100 ml milk
  • 1 egg
  • 10 g sugar
  • 5 g cinnamon
  • 20 ml white dry wine
  • butter for roasting
  • FOR SERVING
  • Sauces "Plum chutney" & "Carrot"
  • apple chips
  • sprig of thyme.
Recipes. The Cook & Chef Institute