Duck liver foie gras. Foie gras - what is it? Interesting facts about foie gras. Foie gras pate - recipe

Goose liver pate

How to choose the right ingredients

• If you use frozen liver, make sure there is not enough ice on it. Otherwise, it has already been defrosted and it may not be fresh.
• If you take fresh liver, pay attention to the color. The lighter the liver, the younger the bird was.
• The color of the liver should be uniform, without blood clots or fat.

Ingredients

Cooking process

1. Place the frying pan on the stove and put half the oil on it.
2. While it melts, finely chop the onion and grate the carrots. First fry just the onion for a couple of minutes, and then add the carrots to it and cook for another 7 minutes, stirring all the time so that nothing burns.

3. Rinse the liver with running water and cut into small pieces.

4. Transfer the frying into a blender, place the second part of the oil in the frying pan and after a minute the liver.

5. Add some salt. Fry for 5-7 minutes until it becomes soft and juicy.
6. Then add it to the vegetables and mix with a blender to the desired consistency. Let the pate cool and eat.

Pate recipe video

In this video, a seemingly menacing man carefully prepares goose liver pate at home for his family. He does everything skillfully, comments and tells stories while cooking, so it will be interesting for you to watch.

Recipe for Goose liver pate. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Goose liver pate”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Goose liver pate is 153.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook pate in a slow cooker

• Cooking pate in a slow cooker is even easier than in a frying pan, and even healthier.
• To do this, use the same recipe as presented above, but with some adjustments.
• Vegetables should not be fried, but stewed in oil.
• To do this, place the chopped vegetables and butter in a multicooker and set the “Stew” mode for 30 minutes.
• Then open the slow cooker, add liver and salt to the vegetables and simmer for another 1 hour. At the end, beat everything with a blender, let the pate cool and serve.

Some tips

• To remove all the bitterness from the liver and make it more tender, soak it in milk for a couple of hours.
• Instead of butter, you can use goose fat to make the pate even more flavorful.
• Even if you love vegetables very much, do not put too many of them, otherwise you will overpower the taste of the liver.

Recipe 3: Goose liver pate at home

• Liver 650 g
• Vegetable oil for frying
• Salt to taste
• Pepper to taste
• Carrots 2 pcs.
• Onion 1 pc.
• Butter 180 g

You can prepare liver pate at home from any liver - pork, beef, chicken, rabbit, turkey, wild animals. You can also mix different types. Cut the liver into pieces. It can be quite large, but we will need to chop the pieces later.

Fry the liver in a frying pan in pork fat or vegetable oil along with chopped onions and grated carrots. Let's add salt and pepper. If you like any seasonings for meat, you can add them too. We will need a lot of oil, since the vegetables will absorb it, so we can add it if necessary.

Pass the hot, finished liver together with vegetables through a meat grinder. At this stage we will add butter. As in the case of porridge, this is the case when the product cannot be spoiled by oil, so you can use more fat.

Mix the liver and oil thoroughly.

Let's lay out part of the mass and give it a shape. How much to take at a time depends on what size liver pate you want. You can take everything at once and make a big roll.

Place the butter, cut into cubes, in the center.

We will form a roll from the mass and wrap it in the same cellophane on which we formed it.

Homemade liver pate is ready. Place the rolls in the freezer. There they can be stored as long as we need.

Before eating, take the homemade liver pate out of the freezer, wait 10 minutes (no need to defrost) and cut the roll into pieces with a sharp movement of the knife. These pieces will be cold and hard, since they have not yet completely defrosted, so let them sit until they soften before eating.

Other options

Goose liver is more expensive and harder to find in supermarkets than other animal meats, so you can use a cheaper but equally tasty option and make a chicken breast pâté. It turns out just as tender if you know how to cook it correctly.

If you like vegetable pate, you can make bean pate, it will also be healthy. Or make beef liver pate if you suddenly see a promotion for it in the store. But pates can be prepared not only from meat, which is especially important during Lent. You can make mushroom pate, which is very flavorful and just melts in your mouth.

Goose liver pate: what is it called and why?

This dish is unique not only in France, but throughout the world. It is prepared from goose liver and is called pate, although the ingredients for it are almost never crushed until smooth. And there is one simple explanation for this. But first you need to say what goose liver pate is called. And only after that you can start preparing it.

In French, the name of the pate is foie gras. In Russian the dish is called “foie gras”. Translated, this means “fatty liver.” For its preparation, the offal of a goose fed in a special way is actually used. To make the liver large and fatty, the bird is placed in a cage. Then the goose is force-fed, literally by the hour. This diet leads to an increase in offal in an amount 10 times greater than normal.

So why is foie gras still a pate? The fact is that the fatty liver of a goose after heat treatment turns out to be so tender that it simply melts in the mouth and, accordingly, does not need additional grinding. Thus, the finished dish resembles a real pate in taste and consistency. It turns out so dense that it is cut into slices rather than spread on bread, as most people are used to.

In addition to natural goose liver, other ingredients can be added to the pate. But their content should not exceed 50%. In France, this is enshrined at the legislative level.

What kind of goose pate is really made from goose liver and what is included in the Glavproduct pate

Pate is one of the most common types of canned food on our table, which, however, has recently been increasingly condemned by animal rights activists. Do birds get sick from overeating or is it a myth? Farmers will talk about this, and the TV program “NashPotrebNadzor” talked about how to choose a tasty and healthy goose pate.

Subject: Consumer protection

The most famous pate is produced in the largest volume in France. Goose liver pate is considered the most expensive and delicious. In France it is called "foie gras". It is foie gras that is the ancestor of all types of pates familiar to us. And for a long time the French talked about its production with pride. Now everything has changed - journalists have repeatedly looked at the pate production process through the prism of animal husbandry, which has greatly alarmed the public. Farmers are afraid to allow media representatives near their farms and now, if they agree to give an interview, it is only on neutral territory, a shop where the finished product is sold or a restaurant where foie gras is served.

After public outcry began calling farmers flayers for overfeeding birds, causing them to become obese, the world's demand for goose liver products dropped significantly, causing many farms producing foie gras and pâtés to close.

The crux of the public outcry is that the birds are supposedly suffering because of their obesity. Why are birds fed this way? To understand the reasons for such treatment, it is necessary to know the pate production process. Foie gras literally means “fat liver” in French. On farms, geese and ducks are kept in cramped pens and fed twice a day. Here is the nuance - they are force-fed. So that the bird eats about 20% more than normal. To simplify this process, a tube is inserted into the bird's throat, through which the required amount of feed is poured directly into the esophagus. Along with the feed mixture, special round pebbles are thrown into the tube to help grind hard grains. On such a diet, the crack liver grows up to 500 g in three weeks, and in geese - up to 1,200 g. Foie gras from such a liver is valued by gourmets for its tenderness and aroma, while animal rights activists call this method of feeding the most violent manifestation of human cruelty. attitude towards animals.

Farmers note that liver enlargement does not cause discomfort to either geese or ducks, because These are migratory birds and their livers are naturally designed to store energy in the form of fat. But chicken is a non-migratory bird, and therefore its liver is dietary. For the same reason, no one makes pate only from chicken liver - it is watery and without adding meat, the result is not a pate, but liver slurry.

Foie gras or lard?

“NashPotrebNadzor” aired on the NTV channel

I purchased four samples of goose liver pate from the brands
“Hame”, “Glavprodukt”, “Vkusvill”
and
“NFKZ”
. The Center for Hygiene and Epidemiology of Rospotrebnadzor checked these samples for safety and compliance with established standards.

First of all, the laboratory examined the samples for the presence of heavy metals, pesticides and pathogenic bacteria, but did not find anything posing a health hazard in any of the pates.

Next, experts checked the samples for preservative content. And, if in goose liver pates “Glavprodukt”, “Vkusvill”

and
"NKVZ"
they were not found, then sodium nitrite (E250) was found in the
"Hame"
, but in an amount not exceeding the permissible value.

Next, experts checked the actual nutritional value of the pates for compliance with the data indicated on the packaging. And, despite the fact that the amount of proteins and fats in all jars is different, there was no reason for comments here.

But the composition of the pates turned out to be completely different. You could guess this from the name of the product: goose liver pate contains more healthy goose liver and more vitamin A than, for example, goose liver pate or goose liver pate. But, despite the fact that only the “Vkusville”

, the rest also remain without comments, because do not pose a danger to life and health, and the composition is honestly indicated on the packaging.

Thus, all samples of the tested pate turned out to be safe and suitable for consumption, but only goose liver pate “Vkusville”

It’s really made from goose liver, which means it’s many times healthier than the pork-based pates
“Glavprodukt”, “Hame”
and
“NKVZ”
.

History of the dish

Although the foie gras recipe belongs to French cuisine, the technology of force-feeding geese in order to obtain fattier and higher-quality liver was invented by the ancient Egyptians 4,000 years ago. They raised their poultry on figs. Later, this same technology was adopted from them by Jews, who ate only goose fat, and sold the liver itself, which was considered non-kosher, at a profit. But the Romans, on the contrary, prepared only the offal of geese and ducks. Foie gras was one of the most popular dishes of the ancient world.

The first recipes for foie gras date back to the 4th-5th centuries. But they do not contain a step-by-step description of the preparation process. But in French cookbooks, starting from the 17th century, all actions are described in stages. That is why France is considered the birthplace of foie gras.

In French, foie gras is called foie gras. It is believed that the word foie, which translates as “liver,” comes from the Latin ficatum, which means “fig.” But the ancient Egyptians fed geese with figs.

Today, France is considered the leader in the production of goose liver. Hungary, Belgium, Spain, the USA and Poland are not far behind the French. And in the Alsace region, a special breed of birds is raised, the liver of which weighs up to 1.2 kg.

Option 4: Goose liver and heart pate

Although we are looking at liver pate exclusively, it is often prepared with other organ meats. For example, with hearts. It will be a little different than usual, but just as delicious!

Ingredients:

• 310 grams of goose liver;
• 195 grams of goose hearts;
• not a full glass of sour cream;
• pepper/nutmeg/salt;
• oil for frying offal;
• water for boiling hearts;
• salt and bay for cooking hearts;
• large onions;
• half a stick of butter into the pate.

Step by step recipe

Clean and wash the hearts. Place in a saucepan, add laurel and add water. Add salt. Cook over medium heat for half an hour.

Turn off the stove, drain the liquid, and cut the hearts in half. Also, after removing the husks, chop the onion coarsely. Wash the liver and cut into 3-4 parts.

First fry the onion in hot oil, and after a couple of minutes add the hearts. Cook ingredients for ten minutes. Only then introduce the liver.

At this stage, reduce the heat to minimum. Simmer the contents of a thick-bottomed frying pan until the liquid evaporates.

Now carefully transfer the bubbling mass into the blender bowl with a spoon. Immediately add pieces of soft butter.

Grind the goose liver pate to the desired viscous consistency. Refrigerate for several hours. Serve with fresh bread.

Hearts are much tougher than livers. That is why it is important to pre-boil them and then fry them 10-12 minutes before introducing the liver. Moreover, if you have time, try marinating boiled hearts in lemon juice, salt and sugar for about an hour. Then the appetizer will turn out to be especially tender and piquant in its own way.

Foie gras with pear: ingredients

To prepare the most famous goose liver dish, you will need the following ingredients:

• goose liver - 500 g;
• pear - 1 pc.;
• cognac - 70 ml;
• butter - 20 g;
• salt - ½ tsp;
• black pepper - ½ tsp;
• sugar - ¼ tsp;

The liver can be used either as whole pieces or as a block, but always raw. Any pear will do. But please note that they must first be soaked in cognac, and only after that proceed to the liver.

Step-by-step preparation of the dish

The foie gras recipe includes the following sequence of actions:

1. Cut the liver lengthwise into plates 0.8-1 cm thick. The pieces should not be too thin, since a lot of fat will be released from them during the frying process.
2. Salt the goose liver plates and add black pepper.
3. Place the pieces in a dry frying pan preheated over medium heat. No need to add vegetable oil or butter. The fat contained in the liver will be enough.
4. Fry the pieces on each side for exactly 1 minute. Transfer foie gras to a clean plate. Drain the fat from the pan. It can also be used to prepare other dishes.

Pears in cognac

This stage of cooking foie gras can be broken down into steps:

1. Peel the pears and cut into 4-6 pieces. Pepper them a little, add sugar and cognac. Stir the pears in alcohol and leave for 40-60 minutes at room temperature to marinate.
2. In a thick-bottomed saucepan or frying pan, melt a piece of butter and fry the fruit in it, after draining the juice. The fire must be high so that the pears cook quickly and do not fall apart.
3. After a couple of minutes, pour the alcohol in which they were soaked onto the almost ready fruits. At the same stage, it is recommended to flambé the pears. To do this, you need to lower a burning match into cognac. A fire will immediately break out. If there is little alcohol, it will go out on its own. If this happens after 30 seconds, cover the saucepan with a lid.

Serve foie gras immediately with cognac pear. To do this, you can place the liver on a slice of whole grain bread and pour over the remaining juice.

Option 6: Goose liver pate with cognac

Various alcoholic drinks can be found in many pate recipes. It can be red or white wine of varying sweetness and strength. However, the last option involves the use of cognac.

Ingredients

:

• 510 grams of goose liver;
• a third of a glass of cream (fat);
• a third of a glass of cognac;
• salt and nutmeg (nutmeg) to taste;
• oil in a frying pan;
• pepper (black, ground);
• half a stick of butter (butter);
• onion (large)
• small carrots.

Step by step recipe

Cut the cleaned and washed goose liver into medium pieces. Also chop clean onions (without peels) and fresh carrots (without peels).

Fry the root vegetables in hot vegetable oil, and after a couple of minutes add the liver pieces.

Stirring occasionally to ensure nothing burns, cook the ingredients for about 10-11 minutes. Then pour in all the cognac. Reduce temperature. Simmer until the alcohol evaporates completely.

Now add the spices, including salt, and pour in the cream. Simmer (on the same low heat) for about five minutes. Use a spoon to transfer the entire contents of the frying pan into a container.

Place pieces (small) of soft butter there. Grind in a stationary blender until viscosity and homogeneity.

Place the goose liver pate on the film, forming a “sausage”. Twist and cool for two to three hours. Cut into portions, uncovered, and top with fresh bread.

It is in this case that it is important for us that the mass is thick. Otherwise, the form will not harden, and we will not be able to cut the pate into portions. By the way, for the same reason, when wrapping the workpiece, it is better to lightly press it down with film.

Liver paste

Try making delicious foie gras at home. Tender goose liver pate according to our signature recipe with detailed videos and photos.

55 min

260 kcal

4.67/5 (3)

Sometimes you really want to cook something “out of the ordinary” to please your loved ones with an exquisite dish that everyone is used to trying only in expensive restaurants. For example, “foie gras” - many people have no idea that this dish is actually a rather simple goose liver pate.

I brought the recipe for this delicious treat from France, where it is considered a real delicacy. Indeed, everything ingenious is simple! It turned out that you can prepare a delicious, very aromatic and tender goose liver pate at home, without using professional kitchen equipment.

Today I will share with you this wonderful recipe that will allow you to quickly and easily make your own foie gras for the delight of your home gourmands.

Did you know?

Nowadays, several myths circulate around goose liver regarding its energy and vitamin value. What are the benefits and harms of goose liver pate? In fact, this product is highly recommended even for pregnant women, it is so rich in valuable minerals and vitamins. As for the harmful properties, goose liver, like any meat product, can cause diseases - for example, if it is not fresh, taken from a sick animal, or improperly prepared.

Kitchen appliances

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of preparing goose liver pate:

• a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more,
• a spacious frying pan with a diameter of 25 cm,
• deep bowls (several pieces) with a capacity of 400 to 950 ml,
• teaspoons,
• tablespoons,
• paper towels,
• linen or cotton,

• measuring cup or kitchen scale,
• sharp knife,
• medium and coarse grater
• cutting board,
• wooden spatula,
• kitchen gloves,
• In addition, be sure to prepare a blender or food processor with the ability to change speeds in order to perfectly grind our pate.

You will need

The basis

Additionally

• 1 – 2 cloves of garlic;
• 1 fresh baguette;
• 25 g butter margarine;
• 6 g dried basil;

• 5 g ground coriander;
• 7 ml cognac;
• 6 g table salt;
• 8 g ground black pepper.

If you want to make your pate as close to classic foie gras as possible, try finding vacuum-packed products in the supermarket that have been specially prepared for this dish - both liver and goose fat are often sold in specialized departments. In addition, it is best to use shallots for pate, but if you cannot find them, use sweet Crimean ones.

Instead of sunflower oil, I recommend adding olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. Also, if you have access to special spice blends, such as herbes de Provence, use them instead of basil and coriander - the herbal mixture will better eliminate the specific liver smell.

Cooking sequence

Preparation

Important!

Be very careful when cleaning your liver, as bile deposits will give your pate an unspeakably bitter taste and will also negatively affect its shelf life. In addition, remember that goose liver does not require preliminary heat treatment - this is its main difference from beef or pork.

First stage of preparation

Did you know?

To make the goose liver cook faster without burning the onions, pour a few tablespoons of boiling water into the pan and let it evaporate completely.

Second stage of preparation

Important!

Goose liver pate can be quickly and easily prepared in a slow cooker. To do this, place all the ingredients for frying into the bowl of the device at once, having first finely chopped them, and then pour it all over with goose fat melted in a frying pan. Simmer the mixture for about twenty minutes in the “Stewing” or “Baking” mode, then add seasonings and taste for salt. Cool the finished roast thoroughly before transferring it to the blender bowl.

That's all! Now you know exactly how to quickly and easily make the perfect goose liver pate to get the famous “foie gras” throughout the world. Garnish your dish with chopped fresh herbs, young onions and mint leaves, and then serve the product.

My friend sometimes adds a few drops of lemon juice to her own pates right before serving, and also dilutes the finished mass with warm milk to make something like an appetizing and very aromatic porridge, so try it too - you might like it!

Foie gras doesn't have to be fatty like foie gras. An appetizer made from healthy goose liver turns out to be the most delicious and healthy, and preparing it is no more difficult than usual.

Goose liver pate recipe

Ingredients:

• goose fat – 85 g;
• onion – 1 pc.;
• goose liver – 1 pc.;
• dried Provençal herbs – 1/4 teaspoon;
• garlic – 1 clove;
• salt, pepper - 1/4 teaspoon each;
• cognac – 1 teaspoon.

Preparation

Melt the goose fat in a thick-walled frying pan and fry finely chopped onion in it for about 30 seconds. Afterwards, add diced goose liver, dried Provençal herbs, garlic, salt and pepper to the lightly fried onions. Continue cooking for another 1.5-2 minutes, constantly stirring the contents of the pan.

Transfer the liver fried with onions into a blender and add cognac. We turn the liver into a pate and place it in the mold. Before serving, the goose pate should stand in the refrigerator for about 2 hours.

Goose giblet pate

Ingredients:

• goose offal (heart, liver, stomach) – 100 g;
• shallots – 3 pcs.;
• garlic – 2 cloves;
• butter – 3 tbsp. spoons;
• olives - a handful;
• tomato puree – 1 tbsp. spoon;
• salt, pepper, dried chili - to taste.

Preparation

Melt a tablespoon of butter in a frying pan. Finely chop the onion and garlic and fry until transparent. Rinse the giblets and roughly chop them. Place the giblets in the pan and add another tablespoon of oil. Once the goose giblets are fried until tender, they can be placed in a blender bowl along with a handful of olives, remaining oil, tomato puree and spices. Beat the pate until smooth and leave to cool in the refrigerator.

Goose liver pate recipe

Ingredients:

• goose liver – 225 g;
• butter – 225 g;
• Armagnac – 2 tbsp. spoons;
• mustard powder – 2 teaspoons;
• fresh thyme – 1 teaspoon;
• garlic – 2 cloves;
• salt, pepper - to taste.

Preparation

Place a piece of butter in a frying pan and fry the goose liver in it for about 5 minutes. Transfer the finished liver to a blender.

Add about 150 grams of butter to the same frying pan and melt. Pour the oil into the blender to the liver. We supplement the future pate with armagnac, mustard powder, garlic and chopped thyme. Beat the pate in a blender for about 10 minutes. Divide the pate into 2 ramekins. Melt the remaining 50 grams of butter and pour it on top of the pate (such an oil film will prevent the surface of the pate from weathering and will also preserve the product for a long time.). Leave the pate in the refrigerator until completely cooled.

Homemade foie gras with oranges

Ingredients:

• butter – 175 g+55 g;
• goose liver – 450 g;
• shallots – 2 pcs.;
• garlic – 2 cloves;
• orange juice – 2 teaspoons;
• orange zest - 1 tbsp. spoon;
• salt pepper;
• orange liqueur.

Preparation

Before preparing goose pate, the goose liver itself should be thoroughly washed and left on a paper towel. Melt 15 g of butter in a frying pan and fry in it first the first half of the entire liver, and only then the second. Frying time per batch should not exceed 4-5 minutes so that the liver is still slightly pink inside. Place the fried liver in a blender.

Melt another 15 g of butter and fry the chopped onion and garlic in it. Add the zest to the sauté and continue cooking until the onion becomes soft. Add liqueur, salt and pepper to the pan. Pour the contents of the frying pan into a blender and add the remaining oil there. Beat the pate until smooth.

Liver, as a product, itself is enriched with a huge amount of vitamins and minerals; iron and copper also occupy a significant place in it - microelements that take part in the synthesis of hemoglobin. This product is recommended for use by pregnant women and children for better absorption of essential substances.

World cuisine knows many recipes that find their way into the cuisines of other countries, and then it is difficult to determine who became its founder. Goose liver pate - recipe

This dish came from France. This is a nutritious and also tasty snack that housewives are happy to prepare today.

Unfortunately, liver doesn't get much love from any of these categories. This is primarily due to the presence of a special odor and unpleasant bitterness in this product. Therefore, in this article we will suggest you to prepare goose liver pate, the recipes of which are very simple and tasty. Unlike liver as such, dishes made from it have a more delicate taste and are not bitter at all, so they will appeal to everyone’s taste.

https://vkusnosti.org/uploads/taginator/Jan-2012/gusinaya-pechen-recept.jpg

https://upload.wikimedia.org/wikipedia/commons/0/0d/Foie_gras_IMGP2349.jpg

To get started, we'll share a few tips for making liver pate from different types of meat and poultry. These recommendations will be of interest to novice housewives, and we hope they will help you introduce a variety of dishes from such a wonderful and healthy product as liver into your family’s diet.

In stores, you most often encounter frozen livers, so, unfortunately, you will not be able to assess the quality of the product before purchasing. But even knowing this, you should not rely on chance. Be sure to check the shelf life and production date.

Goose liver terrine

The following dish is an excellent appetizer option for a holiday table. This is a real delicacy, with a soft, refined taste and pleasant aroma. Terrine, or baked pate, is both soft and dense in texture. It can be served as a snack on crackers or toast.

Preparing terrine is not difficult at all:

1. Goose liver (1 kg) cut lengthwise into three layers.
2. In one container, combine 150 ml of port wine and 50 ml of cognac.
3. Place all 3 layers of liver in a 25 cm long baking dish. Sprinkle each layer with salt, pepper and nutmeg and pour over the alcohol mixture.
4. Cover the pan with cling film and refrigerate for 5 hours.
5. Preheat the oven to 150 degrees.
6. Prepare a deep baking tray. Place the terrine pan in it, covering it with foil or covering it with a lid. Pour enough hot water into the pan so that it reaches the middle of the pan.
7. Cook the terrine for 20 minutes. Then remove the pan from the oven, remove the lid, and place a weight of 0.2 kg on top of the liver.
8. Cool the dish first at room temperature and then in the refrigerator for 12 hours.

Foie gras from goose liver

This unique recipe makes foie gras. It turns out to be a truly exquisite restaurant dish.

Ingredients:

• goose liver – 580-600 g;
• salt - a large pinch;
• sherry and cognac - 1 tbsp. l.;
• fresh figs – 2 pcs.;
• ground black pepper - a couple of pinches.

Preparation:

1. Remove the liver from the refrigerator in advance. Let it rest for a while at room temperature. Remove vessels and wreaths. They are very easy to pull out by pressing them between cutlery.
2. Rinse offal with ice water.
3. Lightly dry the bird's liver and sprinkle with the stated dry ingredients.
4. Place half of the liver in a baking dish. Top it with small pieces of figs. Cover with the remaining offal.
5. Pour everything with the mixture of alcoholic drinks specified in the recipe. Press the ingredients tightly using pressure.
6. Place the container in the refrigerator for a day. Then place in the oven for 40-45 minutes at 100 degrees. When baking, place the pan on a baking sheet filled with water.
7. Cool the finished French goose liver pate and refrigerate for another day.

Before serving, cut the treat into thin pieces and place on fresh bread.

The simplest goose liver pate

As a rule, foie gras is not ground until smooth. There is simply no need for this, since the liver, containing so much fat inside, is already so soft that it literally melts both in the pan and in the mouth. But if you wish, you can also prepare the more familiar goose liver pate. The following step-by-step instructions will tell you how to do it:

1. Melt pork fat (100 g) in a frying pan and fry 3 onions and 2 carrots, chopped as desired.
2. After 5 minutes, add goose liver (0.5 kg) to the vegetables, cutting the offal into small pieces. Cook for 10 minutes. At the very end add 2 tsp. salt, 1 tsp. black pepper and ½ tsp. nutmeg.
3. Transfer the liver with vegetables (without fat) into a convenient bowl and grind with an immersion blender until smooth.
4. Return the pate to the pan, pour 200 ml of milk into it. Simmer the dish covered for another 5 minutes, then cool and serve.

How to make liver pate

A sandwich with liver pate is a delicious and nutritious snack for breakfast, a good option for a buffet table, and just a delicious meal. Pork, veal, chicken, and goose liver are used to prepare pates.

Like all dishes made from liver, pates contain a large amount of useful substances. But many nutritionists recommend not to get too carried away with pates, and eat from time to time, since they contain a fairly large amount of fat, the national French goose liver pate - foie gras - is especially rich in it.

The variety of recipes for liver pates allows you to make them not only according to classic recipes, but also add various ingredients to them: mushrooms, vegetables, herbs, etc.

At the moment, supermarkets offer a large selection of ready-made pates for every taste and budget, but you cannot compare ready-made industrial products with a delicate and tasty pate that can be made at home. The opinion that making pate is difficult is wrong; pate is easy to make, and as a result you will get a tasty and healthy snack for the whole family.

Chicken liver pate

The tender and tasty pate can be stored in the refrigerator and treated to breakfast and dinner.

Ingredients:

• Chicken liver – 1 kg.
• Onion – 2 pcs.
• Butter – 50 gr.
• Thyme – 5-6 sprigs
• Cream – 150 ml.
• Cognac – 2 tbsp. l.
• Nutmeg – a small pinch
• Salt - to taste
• Pepper - to taste

Finely chop the onion and fry in butter until transparent or golden brown.

Rinse the liver, check that the bile has been removed, add it to the onion, season with thyme, nutmeg, salt and pepper. Fry for a few minutes, the inside of the liver should remain slightly pink.

Add cognac, let the alcohol evaporate and simmer for a couple of minutes.

Pour in the cream. Turn off the heat and stir everything.

Place the liver in a blender and blend, systematically adding sauce, until the consistency is satisfactory.

Transfer the finished pate into a bowl and place in the refrigerator overnight.

Festive rabbit liver pate

If it is problematic for you to buy rabbit liver, then you can replace it with veal liver, the result will be just as amazing.

Ingredients:

• Rabbit liver – 500 gr.
• Onion – 2 pcs.
• Cream – 100 ml.
• Butter – 150 gr.
• Cognac – 2 tbsp. l.
• Garlic – 1 clove
• Nutmeg – 1 pinch
• Orange juice – squeeze from 1 pc.
• Gelatin – 1 tsp.
• Salt - to taste
• Pepper - to taste

Finely chop the onion and garlic. In a saucepan or thick pan, melt a small amount of butter and fry the onion and garlic in it until transparent.

Wash the liver, remove films, cut into small pieces.

Add 1 tbsp to the onion. l. Cognac and simmer for half a minute.

Carefully pour in the cream and simmer, stirring continuously, for 3-4 minutes.

Add the remaining butter to the sauce, wait until it melts, mix thoroughly and remove the saucepan from the heat.

Place the chopped liver in a blender and blend, gradually pouring in the sauce. The more thoroughly you beat the pate, the tastier it will be. After the liver and sauce are beaten, you need to rub the pate again through a sieve. This is a little long, but we are preparing the dish for the holiday table, so there is no need to neglect such little things, the pate will really be fluffy.

Pour the pate into baking dishes. Place in the oven preheated to 160 degrees.

Bake for half an hour; for a better effect, you can put a large dish with water down, in this case, the pate will be more juicy.

After 30 minutes, turn off the oven, open the door and let the pate brew for 10 minutes, do not remove it from the oven.

Next, prepare the decoration for the festive pate. Soak gelatin in warm water. Take the juice of 1 orange, mix it with cognac and gelatin. Mix thoroughly and fill the form with the pate. Place in the refrigerator overnight.

Delicate and tasty pate with orange filling is ready.

Breakfast pate

Ingredients:

• Beef or veal liver – 700 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 50 gr.
• Butter – 50 gr.
• Cream – 100 ml.
• Salt - to taste
• Pepper - to taste
• Cognac – 2 tbsp. l.
• Nutmeg – 1 pinch
• Fragrant spices – 1 pinch

Rinse the liver and remove films, cut into small pieces. Finely chop the onion, grate the carrots on a fine grater.

Take a large frying pan, melt butter in it, add onions and carrots and fry until tender. Next, add the liver. Fry for 5 minutes over high heat, adding salt, pepper and spices.

Pass the fried liver and vegetables through a meat grinder. To obtain a more delicate consistency, after grinding it is recommended to beat the pate again in a blender.

Pour in cognac and cream, beat again. Place the pate into small storage containers and place in the refrigerator. Although it is very difficult to resist spreading fresh, tender pate on bread, and it is not necessary.

Turkey liver pate with mushrooms

In order for the liver to have a more delicate taste, you need to soak it in milk.

Ingredients:

• Turkey liver – 1 kg.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Champignons – 200 gr.
• Butter – 200 gr.
• Nutmeg – 1 pinch
• Salt - to taste
• Pepper - to taste
• Cognac – 2 tbsp. l.
• Milk – 1 tbsp.

Rinse the liver thoroughly, remove films and place in milk for at least half an hour.

Peel and chop the onions and carrots, fry in a small amount of oil until tender, add liver and mushrooms cut into small pieces, fry until tender. Add salt and pepper. Cover the pan with a lid and simmer for 25-30 minutes.

Then add cognac, softened butter, mix everything and remove from heat.

Transfer the liver to a blender and grind until pureed.

Transfer the pate into a bowl and refrigerate for a couple of hours until it hardens.

Bean and pollock liver pate

An excellent option for pate for the Lenten table.

Ingredients:

• Pollock liver – 1 jar
• Boiled beans – 200 gr.
• Lemon juice – 1 tbsp. l.
• Olive oil – 1 tbsp. l.

Grind beans and pollock liver in a blender. Add oil and salt, you can add spices if desired. Mix everything again. Transfer to the pate pan and refrigerate for a couple of hours to allow the pate to set.

Bon appetit!!!

You will find a large number of ideas on how to prepare pates from various types of liver with a variety of ingredients on our website.

Author: Vira (especially for) Copying this article in whole or in part is prohibited.

Duck liver pate

Almost 90% of foie gras is not made from goose liver. And all because raising ducks is more economically feasible than raising geese. This dish turns out to be more budget-friendly, and almost anyone can prepare it. And you need to do it like this:

1. Cut the duck liver into 1.5 cm pieces each.
2. In a frying pan with a little olive oil, fry shallots (4 pieces) until golden brown.
3. Add liver pieces to the onion. Fry them on one and the other side for 1 minute. Season with salt, pepper, and Provençal herbs to taste.
4. Grind the ingredients with a blender to a fine consistency, adding 30 ml of cognac if desired. Give the finished pate a beautiful shape, then cool it in the refrigerator for 2 hours.

Option 1: Classic recipe for goose liver pate with cream

Cooking goose liver pate is not much different from the same with chicken. You just have to clean it a little more carefully, cut it a little smaller and fry it longer. And for variety, we suggest preparing not only the classic and dietary version, but also with carrots, garlic and poultry.

Ingredients

:

• 495 grams of goose liver;
• a pinch of nutmeg and black pepper;
• three tablespoons of heavy cream;
• 95 grams of butter;
• the bulb is large;
• a handful of salt to taste;
• spoon of butter.

Step-by-step recipe for goose liver pate

Review fresh goose liver, removing fatty pieces and thin film, if any. Wash gently (as much as possible!) and immediately pat dry with several paper towels.

On a cutting board, cut the prepared ingredient into cubes and set aside. Now remove the peel from the large onion. Wash and chop fairly coarsely.

Heat the oil (a spoon) in a frying pan. Throw in onion pieces. After a couple of minutes (heat is medium), add the liver.

Cook the pate components for another third of an hour, periodically mixing the contents of the pan with a spatula.

At the end add salt, add nutmeg and pepper, and pour in a few tablespoons of cream. Stir and turn off the burner.

Place the hot mixture into the bowl of a standing blender. Cut the butter (very soft) inside.

Grind the goose liver pate to a viscous, homogeneous consistency. Transfer to a suitable container and leave to cool completely.

If after whipping the pate mass turns out to be dry, add a little more heavy cream and continue the mixing process. Please note that during infusion, the appetizer will absorb all the remaining moisture and become even thicker.

How to serve foie gras

This goose liver dish is served either with a side dish or simply with bread or crackers in the form of a sandwich. So that the dense pate can be easily cut into portioned pieces, it must be cooled well, and removed from the refrigerator 15 minutes before starting to prepare the snack.

When serving, foie gras is cut into thin slices no more than 1 cm thick. The tender liver harmonizes well with sweet sauces and red wine.

• Author: Maria Sukhorukikh
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Option 2: Quick recipe for goose liver pate (diet option)

Pate in its pure form can hardly be called light, since we fry the ingredients in oil. But if you want to make a dietary snack, we suggest boiling both the liver and onions in salted water. And replace the cream with low-fat sour cream.

Ingredients

:

• half a kilogram of liver (goose);
• salt and dried nutmeg to taste;
• onions (105 grams);
• water for cooking liver and onions;
• large laurel;
• low-fat sour cream.

How to quickly cook goose liver pate

Pour more than a liter of filtered cold water into the saucepan. Introduce laurel leaf. Place on high heat.

While the liquid is boiling on the stove, rinse the goose liver and onion without peeling. The first is in its entirety, and the second, cut in half, is added to the boiling water.

Without reducing the heat, cook the ingredients for about 10-12 minutes. After checking whether the liver is cooked, remove it and the onion from the saucepan. Place into blender container. Immediately send ground nutmeg and coarse salt there.

Also pour in low-fat sour cream and quickly grind the goose liver pate to the required homogeneous structure.

Before serving, be sure to cool the appetizer. A perfect complement would be medium-thick slices of crusty bread.

In this case, it is advisable not to cut the liver so that it remains juicy. In order for large pieces to cook faster, set the heat to high. In any case, before removing the pan from the heat, remove one (the largest one) and cut it in half. The presence of blood is unacceptable!