Goose Liver, French Style
Description
Perfect with the table and with drinks. This is a pâté made from goose liver. It is considered a symbol of gastronomic chic. There are many recipes with foie gras. When preparing this dish, you need to know a few rules. Learn them here.
Instructions
- 1
Step 1
1. Take the liver out of the refrigerator ahead of time. Rinse it with cold water and pat dry. Remove the veins and blood vessels. This is easy to do—you simply need to pull them out. Cover the cleaned liver with milk or water and add a little vinegar. Refrigerate for 2 hours.
- 2
Step 2
2. Now drain the liquid from the liver and pat it dry slightly. Season the liver with salt and pepper.
- 3
Step 3
3. Rinse and dry the fresh figs. Cut into thin slices.
- 4
Step 4
4. Place half the liver tightly in a baking dish. Lay fig slices on top of the liver. Cover with the remaining liver and pour over cognac and wine. Now press the liver down firmly.
- 5
Step 5
5. You can cook the liver right away. But if you have time, it’s better to put the mold in the refrigerator for 24 hours. Then the flavor and aroma of the dish will be richer. Cover the mold with foil and place it in the oven. Bake at 100°C for 40 minutes. Pour water onto the baking sheet the mold is sitting on.
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Step 6
6. Cool the finished dish and refrigerate for 24 hours. Then separate it from the sides with a knife and turn it out onto a plate.
- 7
Step 7
7. Slice the foie gras while hot with a sharp knife. Serve on a thin slice of sweet brioche.