For those who still do not know: Foie Gra is just a duck or goose liver with a high fat content.
The color of such a liver is light pink or light yellow. In structure it is very tender. Such a liver gives only a overfed bird, which almost did not move. This lifestyle leads to the fact that the liver grows large.
The excellent taste of such a liver has been known since ancient Rome. Already then it was considered a delicacy. The main manufacturer Foie Gra is France, although they produce it in other places. You can buy foi grab raw, half-ready or ready. Be sure to pay attention to the period of use. If this is a raw product, then this period should not exceed two days.
But if there is time, then you can prepare a very tasty “a-la-fua-grade” paste.
To prepare a paste, you need 350 grams of the liver, a large onion bulbs, a pair of garlic, olive oil, a glass of milk, 5 egg yolks, 3 tbsp. tablespoons of flour, salt, pepper, nutmeg, 1 t. spoon of butter. Give a peculiar aroma of a glass of cognac.
Grind onions and garlic and bring in olive oil to softness. Add cognac and evaporate it slightly.
Grind the liver with a blender to a cream state. Add onions, garlic, milk, yolks, seasonings. We will use the blender again to achieve creaminess. Now you can add flour.
Fill the molds with the future paste and pushes them into a baking sheet with water. The oven should be warmed up to 180 ° C. The paste will be ready in an hour.
Now you can remove the molds from the oven, pour the surface with stomped oil and put in the refrigerator for cooling. After 2-3 hours, the paste will completely cool down and it can be removed and cut into thin slices.