Foie gras is the liver of a goose of the duck family.

Foie gras is also famous because of the famous French cuisine foie gras. The Europeans have listed foie gras as one of the "three delicacies of the world" along with caviar and truffles. But the general goose liver is not the true meaning of foie gras. The real foie gras is goose fat liver, which refers to the fat liver cultivated in the body of live geese, the fat content of 40% -60%, equivalent to the cream on the cake.

Animal liver is the body's largest toxic transit station and detoxification organs, so buy back the fresh liver do not rush to cook. The liver should be rinsed under a tap for 10 minutes and then left to soak in water for 30 minutes.

Pan-fried French foie gras

1, with ingredients: a piece of French foie gras; a small slice of bread; a slice of spiced pear.

2, practice: foie gras front and back sprinkled with a little salt and wait a moment. Preheat oven to 200 degrees, toasted bread. The pan is not refueled after the heat under the foie gras, frying slowly over low heat. At the same time, fry the pears until lightly charred. Layer the pears on top of the bread and the foie gras on top of the pears. Serve with a little blueberry jam as a garnish.

Origin of foie gras

Foie gras is not exclusively French. The ancient Egyptians long ago discovered that wild geese would eat large quantities of food before migrating, storing energy in their livers for the long flight. And wild geese caught during this time also taste the most delicious. This approach spread from Egypt to Rome, where the Romans, more than 2,000 years ago, really discovered the flavor and pleasure of eating foie gras.

At first, they served it with figs and presented it to Julius Caesar, who recognized it as a delicacy. It spread to Alsace and the southwestern French countryside, where people began to make terrines and patés with foie gras and serve it with French bread, which was both easy and affordable.

Until the time of Louis XVI of France, foie gras was presented to the court of Louis XV, and after tasting it, it was loved by the king, and from then on, it became very famous and was praised by many famous writers, musicians and artists at that time, which has since established its extraordinary status as a noble delicacy.