A luxurious delicacy made from goose or duck liver. The buttery consistency and taste of this delicacy is a popular gourmet specialty.
Background information:
FOIE GRASS – a world-famous French specialty. This is the fattened liver of an incredibly large poultry. It is fatty and rich, has a velvety texture and a meaty taste. Liver can be prepared in both cold and warm variations. It can be baked, fried, prepared in a water bath, but especially pâtés can be made from them, which are served with bread or biscuits.
History:
The history of foie gras began to be written in the time of Egypt's greatest glory. Dating back to 4 BC, the beginnings of the delicacy are evidenced by paintings of slaves fattening flocks of geese and ducks for later esteemed citizens of ancient Egypt to enjoy. It is interesting that foie gras was also enjoyed by the ancient Romans who fattened their geese with figs. After the fall of the Roman Empire, liver disappeared from the menu and only appeared in the 500th century in France and later in Hungary. Since 18, foie gras has become a proud part of French cultural and gastronomic heritage.
Priprava:
To prepare first-class foie gras, you need the freshest liver. It should be thinly sliced and fried in olive oil or butter. The liver pieces should retain a soft velvety texture under the soft crust. This method seems very simple, but in fact it requires a lot of skill, because the delicacy should not melt in the pan or be too greasy. Hot, freshly prepared foie gras is served as a main course with jam, fruit, mushrooms or chestnuts. This dish combines sweet berry and fruit sauces, marmalade, nuts, spices (fennel, cinnamon, cloves). Well-prepared foie gras is best served at the beginning of the meal, when the taste buds are most sensitive.