Foie gras recipe for the whole family

Foie gras recipe for the whole family, foie gras is extremely high in nutritional value, usually try to do some foie gras in life, foie gras taste is a great, the flavor is really unforgettable, the following is to share with you foie gras recipe for the whole family.

Ingredients

Fresh foie gras/duck liver 500g

1-2 slices of bread

1 green apple

Apple cider vinegar a little

A little honey

A little port wine a little

A pinch of salt

A pinch of white pepper

Methods/Steps

To prepare the foie gras: remove the veins while slowly dismantling the foie gras

Sprinkle with a little of the salt and pepper weighed in advance, as well as with the Port wine (500g of foie gras, 7g of salt, 1.5g of white pepper)

p> Transfer the foie gras puree to a glass jar, seal it and put it in an oven water bath. Make sure it's sealed oh so well!

After 1 hour, take the foie gras out of the oven and pour it into ice water and let it solidify. Once all the ice has melted, put it in the fridge for at least a week

After 1 week, you can start serving it, preheating the surrounding area with a spray gun to make it easier to remove the foie gras in its entirety.

Cut the foie gras into 3-4 cm wide chunks and set aside.

Pickled green apples: peel the green apples, cut them into small pieces and soak them in apple cider vinegar, slice the rest of the apples and set aside.

Apple puree: Pour honey into the pot and simmer to caramel color, then pour in the apple cider vinegar, then pour in the apple slices and sauté, and finally then put a little bit of vinegar to enhance the flavor. Pour it into a blender and puree it. Put it in a bottle and set aside

Slice the bread and press it into the shape of a heart, then pour it into a pan with olive oil and fry it to crispy perfection

Serve it on a platter. This green apple and foie gras dish is ready to capture hearts!

Foie Gras Recipe 2

Tools/Ingredients

300g of foie gras

30g of soy sauce

20g of soybean oil

Induction Cooker

Methodology

Methodology

To make the foie gras, you need to make the sauce in the oven. > Soak the foie gras in water and rub it with your hands.

Soak it in fresh water.

Remove the fat from the foie gras.

remove the goose liver's 'even tendon

remove the bile line with a knife

clean and dispose of the foie gras with a small pot on the sheng, turn on the induction cooker switch, put soybean oil plus and then into the foie gras simmering put on the adjusted sauce, and then simmering for 3 minutes out of the pot, let it cool, the foie gras sauce is ready.

Drunken Foie Gras

Instructions

Foie Gras 90g

Oil Bean Skin 5g

Huadiao Wine 150ml

Kaoliang Wine 60ml

120ml of fresh water

1.5g of freezing powder

5g of rock sugar

15ml of balsamic vinegar

5ml of Meiji-Fresh

2g of sugar

Methods/Steps

Pour the Huadiao Wine and Sorghum Wine into the milk pot with fresh water.

Add the frozen powder.

Stir well until boiling on high heat.

Pour it into a bowl and let it cool to make Flower Carving Jelly.

Trim the oil bean skin into a square.

Heat a little oil in a pan and fry the skin.

Put them on a plate and set aside.

Slice the foie gras.

Arrange it on top of the cannellini.

Take a good amount of flower jelly and chop it.

Place on top of the foie gras.

Mix the oyster sauce, balsamic vinegar, meijer and sugar in a bowl.

Pour on top of the foie gras.