Ingredients
A pinch of Himalayan Pink Salt (or Sea Salt); 1 piece of Foie Gras
How to do it
Foie Gras, this one of mine is about 1.5 centimeters thick and does not need to be defrosted. Meanwhile, please preheat the oven to 100 degrees. Sprinkle with pink salt or sea salt, I only sprinkled one side of the pan and heat it up, very hot, no oil! Place the frozen foie gras straight down, there may be some smoke, it doesn't matter. 1 minute on each side, the color should be a little golden, this is important to seal the oil inside the foie gras as well as shape it. When frying on the opposite side you can add a little bit of salt on the other side as well. Then place on tinfoil in a preheated oven for 7 minutes. If the foie gras is very large you can add a little more time. The oil will also come out during baking. If you are eating only the foie gras, you can eat it with balsamic vinegar after you take it out of the oven. We ate it with steak! Pan Fried French Foie Gras
Ingredients
French foie gras piece; a small slice of bread; a slice of pear
Practice
Foie gras front and back sprinkled with a little salt and wait for a few moments. Preheat the oven to 200 degrees and toast the bread. Heat a pan without oil and fry the foie gras over low heat. At the same time, fry the pears, fry until slightly charred. Layer the pears on top of the bread and the foie gras on top of the pears. You can add a little blueberry jam to make the surrounding decoration, accompanied by food ~ homemade fried foie gras ~ delicious
Ingredients
foie gras 1 portion; blueberry sauce moderate grams; slices of bread 2 slices
practice
I buy this kind of frozen foie gras has been cut up, with the package in the water and thawed. Cut each slice of bread shown into 4 small pieces. Take the frozen foie gras out and place it on kitchen paper to absorb the blood. Note: If you don't have kitchen paper, you can use toilet paper, but here's the kicker! Make sure you use the kind of paper that doesn't break when it's wet. If you don't, the foie gras will be covered with shredded paper, which is very difficult to deal with when the foie gras is soft. Remember to remember. Heat a pan, turn down the heat, no oil, put the bread slices into the pan with the heat baked on the color, do not bake the paste, as long as the color immediately turn over. Turn over as soon as they are browned. When both sides are browned, take them out and put them on a plate. Again, no oil is needed, because the foie gras produces a lot of oil. Fry the foie gras on low heat until one side is browned, then turn over and fry until both sides are the same, as shown. Take out one piece and arrange it on the toasted bread slices. Then use a spoon to scoop some blueberry sauce onto the foie gras. Marinated foie gras one, two, three things
Ingredients
500 grams of foie gras; 25 grams of ginger; 25 grams of green onion; 1 teaspoon (5 ml) of peppercorns; 1 tablespoon (15 ml) of cooking wine; 1 teaspoon (5 ml) of salt; 2 teaspoons (10 ml) of June Fresh Organic Soy Sauce
Methods
Pre-advance foie gras with the right amount of water to soak overnight, to remove the duck liver inside the blood and fishy taste; fish out the foie gras drained, remove the tendons on the foie gras pot into the right amount of water (water should be able to not over the foie gras), and then put the foie gras together to cook, the water temperature rises will be skimmed off the surface of the blood foam; foam skimmed off the surface of the water, put peppercorns, ginger, scallions, cooking wine, salt and soy sauce together to cook, the water boils off the heat and cover the lid to let the foie gras in the water until it cools down naturally, and then immersed in the water for another 4-5 hours, fished out of the drainage and sliced can be . Three steps to teach you to eat foie gras
Ingredients
foie gras 5 pieces; milk a number of; salt a number of; black pepper a number of
practice
foie gras first out of the frozen and then poured into the milk, do not need to foie gras, there can be a "bubble" state can be foie gras side of the salt sprinkled on the fine salt, touch, and then sprinkle the black pepper, milk can also have, and then continue to soak the foie gras in the milk, about 30 minutes marinade iron pan slightly heated, without oil, directly into the foie gras in the pot, the fire should be a little smaller, and then foie gras into the pot, it is best to use chopsticks to clip the foie gras in the pot "walk through", similar to the fat with a pan, so that it will not stick to the pot small Try hand feel can, start to put the big, my foie gras is thicker, so both sides of the frying time is a little long, the normal surface began to condense into a "caramel" like hard lumps, it can be, do not be too old this is the so-called "caramel" shape is indeed very tasty, I'm not sure if you can do it. The match is very low la, directly as a dish to eat, the rest of the preparation to get a "high-level Western", next time with good-looking tableware and foreign-style eating, haha ~ home to make the taste of high-level French restaurant ~ pan-fried Special A French foie gras (fresh foie gras)
Information
Butter grams; salt grams; black pepper; raw flour Blueberry sauce; foie gras; toast; side dishes carrots asparagus and so on can be
Practice
Fresh foie gras cut about a centimeter thick, clean kitchen paper to absorb moisture. Sprinkle with a little sea salt and black pepper to marinate and prepare the side dishes, and grill the toast until lightly charred on both sides. Lightly pat the foie gras on both sides with starch (cornstarch). Butter a non-stick skillet, then add the foie gras and don't just turn it over, sear on one side over low heat for 1-2 minutes, then turn over. Lastly, arrange the plate. Actually super simple ah can replicate the flavor of the French restaurant. Ingredients good, will reach 80% of the delicious. On top of the asparagus and carrots, put the foie gras and a little blueberry jam on top of the toast. With a nice bit of charred, crispy outside and juicy inside. The flavor was so good! There are blueberry jam and toast effectively alleviate greasy ~ go up sake foie gras
Ingredients
foie gras a piece of thickness of about 1.5cm; sake; umeboshi; salt 1/4 tsp; sugar 3/4 tsp; soy sauce
practice
foie gras into the milk, water, soaked in wine, to get rid of the blood water salt, sugar, wine in the ratio of 1:3:10, add the right amount of sake, umeboshi /p>
Practice
Wash the foie gras, cut into 1cm slices, add ginger powder, salt, cooking wine marinade for 10 minutes to add a little oil, green onion pan heated, pour into the foie gras, stir-fry over high heat for 1 minute. Foie gras color can turn off the fire, served. Foie gras can not be stir-fried for a long time, stir-fried until the color change can be. This foie gras is more tender, tasty and nutrients are not lost.