How to cook foie gras

Rossini goose roll

① Cut the foie gras into 1.5 cm thick slices. ② Roll the goose breast into a roll one day in advance, wrap it in buttered puff pastry, then put it in the refrigerator for 2 hours and take it out. ③Cut the goose roll into pieces of appropriate size, and then tie the cut goose roll tightly with rope. ④ Fry both sides of the goose roll for 10 minutes, until the puff pastry turns yellow. Heat the prepared truffle sauce. Fry the cut foie gras lightly for a while and add salt and pepper. ⑤Place the goose rolls on a plate, pour the truffle sauce, top with the foie gras, and finally add the macaroni. Herb liver ① Cut the leeks, carrots, cabbage and courgette into sections, add them to the pot and cook for 2 minutes. Cut a piece of foie gras, weighing about 25 grams. ② Stew the auxiliary vegetables with a little walnuts and butter. ③ Heat the chicken soup until it begins to evaporate. Take butter, fresh cream and chopped parsley, horseradish and celery and put them into the chicken broth. Before serving, heat the soup stock but do not boil it. ④Put the foie gras slices into a large warm soup plate, cover it with the stewed auxiliary vegetables, and add vanilla cream around it. Fruit-sour foie gras slices ① Cut the foie gras into 1 cm thick slices, peel and remove the seeds from the grapes. ② Fry the foie gras slices in a hot pan until brown, and use kitchen paper to absorb excess fat. ③ Remove the fat from the pot, pour in the sour juice, and add grape and beef broth. ④Put the foie gras slices into a warm (do not overheat) plate, and then add the seasoning soup. Truffle liver

① Cut the goose breast and brown bread into 15×15 cm strips. Take an appropriate amount of parsley and set aside. Boil the cabbage piece by piece in concentrated salt water for a while, then set aside. Slice and partially chop the truffles. ② Put the bread, goose breast, parsley, chopped truffles, eggs, milk and truffle juice into a basin, stir and mash, leave it for a while to make the flavor uniform, and the filling is ready. ③Put a piece of cabbage with the sides removed into a drum-shaped baking mold, add a small amount of stuffing to the cabbage, cut a piece of foie gras into the stuffing, roll the cabbage, and take it out of the baking mold. ④ Dissolve the goose fat in the pot, add diced carrots, onion pieces and mashed garlic. Place the stuffed cabbage in the pot, cover with walnut oil, cover and place in the oven for 15-20 minutes, basting several times with the soup from the pot. ⑤Put the cabbage into a hot dinner plate, remove the fat from the pot, lightly fry the seasonings and truffle gravy, and add around the cabbage. Cuisine French meal Ingredients French fresh foie gras, salt, pepper, brandy, assorted spices, oranges, olive oil, apple cider vinegar. Method Method 1. Season fresh foie gras appropriately with assorted spices and brandy, marinate for 8 hours, and roast over low heat and water for about 60 to 80 minutes. 2. Take out the foie gras, wait for it to cool, slice it into pieces and place it on a plate. Take one orange, take part of the pulp and put it on the plate. Mix the orange juice with olive oil and apple cider vinegar, and pour it around the cold foie gras. Features: Let the tip of the tongue awaken first, then let the lips and teeth respond in unison. When words become redundant, take a breath.

This is the moment to dance with foie gras! Only the faint fragrance of orange arouses the reverie of taste!