Place the foie gras cubes and the sliced mushrooms in a square tin box and gently squeeze them to flatten the surface, then press the surface with a heavy object and leave them overnight in the refrigerator to form cubes. Serve with a salsa made from 4 parts extra virgin olive oil, 1 part red wine vinegar and truffle flakes; take fresh mango and slice a little to make a mango sauce to garnish the foie gras and mushrooms batch; surround with a circle of lettuce leaves and a few slices of baby carrots, it's delicious and pretty.
Method of Preparation (II):
Put cooked slices of pan-fried foie gras cubes of duck meat into a square tin box, squeeze the surface to make it compressed and molded, and cool it in the refrigerator for 24 hours to get the texture and chewiness of duck meat. A few raisins and a touch of French cognac can be added to the green apple sauce to give it a distinctive taste. The sauce is made from rosemary, tomato juice and jasmine tea leaves, concentrated 4 to 1.
Method 3:
The foie gras is simmered for one hour in a flavorful chicken broth. This method completely retains the rich and lubricious flavor of the foie gras, while still being able to absorb the freshness of the chicken stock.
2,Crispy Foie Gras Tofu
Cut the French foie gras into fine pieces and mix it with the tofu in a cloth bag, steam it, and then deep-fry it with a layer of crispy batter on the outside. When done, the outside layer of skin is crispy and refreshing, and the inside is soft and tastes like kissing.
Foie gras consommé
Materials: 250 grams of foie gras, beef consommé 2,000 grams, 150 grams of egg yolk gras.
Seasoning: fine salt, pepper, red wine each moderate.
Methods: Foie gras (cooked over high heat for 8 minutes, then removed and cooled) and egg yolks geso cut into 1-cm-long rhombus-shaped pieces, respectively, in a soup pot. Serve in boiling beef broth (flavored with red wine).
Foie Gras with Seasonal Vegetables
Main Ingredients: 6 taels of seasonal vegetables (about 240 grams), 2 pairs of goose intestines, 1 piece of ginger, 2 teaspoons of garlic, 1 tablespoon of shaoxing wine, 4 tablespoons of oil.
Ingredients: Marinade: pepper, cornstarch, chaff, a pinch of salt each. Seasoning: 1/2 teaspoon salt, a pinch of pepper, 1/2 teaspoon sugar.
Methods: 1, goose intestines with cornstarch, coarse salt, scrub several times, rinse, cut short, with marinade, mix well, set aside. 2, remove the old leaves of the cabbage, wash, pick short; ginger scrape the skin of the slices. 3, two tablespoons of boiling oil, stir fry garlic, put down the goose intestines stir fry, take out. 4, two tablespoons of boiling oil, stir fry cabbage, ginger, put in the goose intestines, sprinkle into the wine, and put down the seasoning, stir fry evenly. 5, two tablespoons of cooking oil, stir fry, stir fry, stir fry. 6, two tablespoons of oil, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, stir fry, and then done.
Remarks: goose intestines after washing, with cornstarch, salt mix, "beer water" several times, and then fried to crisp.