Foigra what kind of dish, how it looks, how they cook: the best recipes for cooking exquisite delicacy at home

Try to prepare a real fuagra at home. Look for the best recipes in the article - it will turn out tasty and elegant.

Everyone who has been in expensive restaurants at least once, are well acquainted with a dish like Foigra. In addition, we have heard about him from films and various television programs. But what is it?

Read on our website article on how to cook the liver at home tasty. You will find many best recipes that will help make real delicacies.

Foigra is a goose liver. However, it is prepared according to a special recipe, and growing a bird for obtaining a product also has its own characteristics and secrets. Of course, this delicacy is not cheap. In elite restaurants, a tidy sum will have to lay out for it. But you can cook such a dish at home using more affordable ingredients. And it will turn out no less refined and tasty than the "original". Look for the best recipes in this article, cook at home and surprise your household with a new taste. Read further.

The origin of Foigra: National belonging

Foigra by nationality is a French dish. The origin of such a delicacy is attributed to France. The cooks of this country came up with a similar recipe from the liver, but it is important that the product is produced in a special way. The geese were crumbled with grain, and they did it through the funnel so that the bird ate more.

• In the modern world, the dish is served in different countries.
• The name of the dish is eloquent, and fully reveals the very essence of the delicacy.
• Translated this word means "Fat liver".
• This exquisite treat is prepared in the form of small pieces or soft, delicate paste.

The main distinguishing feature of Foigra is precisely the degree of its fat content. Therefore, in expensive restaurants, a dish is not prepared from an ordinary goose liver. However, at home, it is quite possible to make an equally exquisite culinary masterpiece using the liver of other birds. It turns out such a delicacy no less tasty, but cheaper.

Foigra: what kind of dish is it, how it looks, how geese feed for foil, price, how much it costs in a delicacious store, photo, video

You can cook a fuagra according to the original recipe only from the goose liver, fattened according to a special scheme. As mentioned above, the process of feeding the bird occurs forcibly. Even the ancient Egyptians noticed that ducks and geese preparing for the flight began to eat more actively. In this way, they gained additional calories that are deposited in the liver and skin. This is a source of energy, which is necessary throughout the time of flight. How are the geese feed for Foigra?

• Creating conditions for overeating in geese leads to exactly the same effect.
• And it is on this principle that birds are fed to obtain foil.
• This process begins with 8-10 weeks growing geese.
• Forced feeding is called "Gavage".

Together with the provision of enhanced nutrition, geese are limited to movement. Due to this, in the shortest possible time they quickly gain weight, and their liver increases in 10 times. However, the taste, consistency and color of Fura also depends on the diet of the bird grown. The most commonly used products for poultry are:

• Boiled corn
• Figs
• Walnuts
• Barley flour

What is this Foigra dish, what does it look like? Here is a photo:

• Raw

• In prepared form

What is the price, how much does it cost in a delicacious store?

• To date, Foigra is a symbol of a truly luxurious life.
• Its cost in restaurants is quite high.
• To buy real raw materials for home cooking, you need to pay about 2 thousand rubles for 75 g of liver. And it is not surprising, because Foigra is distinguished by excellent culinary features.
• It has a delicate creamy taste and a pleasant pink tint.

The French consider this dish their pride, and not in vain. For many centuries, the recipe for delicacy has changed, but it was in France that the cooks first thought of preparing a paste by a special principle. They decided to mix the liver with fat and place such a filling in the dough. It turned out a very unusual, unique and tasty dish that justifies its price.

Watch the video how the geese are fed so that then you can cook a foil:

Video: "Foie-grade"

But it is worth noting that recently scientists from France have found that it is possible to grow birds for Foigra, not fanning for a violent way. It is known that before a seasonal flight, geese, ducks and other birds accumulate a fat layer, including in the liver, so that they have the strength to reach the right place. This is now being used by many farmers. Watch more in the video below.

Video: Foigra naturally

Ways to use fuagra, fish foi-grab: how are they preparing, what are they made of?

Raw Fua-Gra:

• Yes, this delicacy can be consumed without preliminary heat treatment.
• Of course, it will have a rather specific, but no less pleasant taste.
• The liver is cut into small portioned pieces and served to the table on the dish.

Fried or baked Foigra:

• After heat treatment, the liver can be used as an ingredient to many dishes.
• For example, it can be served with fresh vegetable salad, herbs, various spices and seasonings.
• As an independent Fuagra dish in this case, usually served in ceramic or clay pots.

Pasteurized foie grad:

• This is not a full -fledged dish, but just a semi -finished product.
• In this form, it can be found on the shelves of supermarkets, but before serving to the table, the liver will need to be prepared according to the selected recipe.
• The plus of the delicacy is that in pasteurized form it has a long shelf life.

Canned goose liver:

• It also has a long period of storage.
• It can be served to the table in this form, or used as a semi -finished product for further preparation of different dishes.
• If you have chosen the first option, then cool canned food before serving, then cut the liver with small slices.
• Heat pieces of bread or Make the bruscrett, put a delicacy on them. After that, you can serve it to the table.

How to cook, what are they making? Professional chefs make foigra only from a special goose liver. But the housewives adopted and make no less tasty dishes from such types of liver:

• Ordinary goose
• Duck
• Kurina

As you can see, even with this product it is quite possible to experiment. After all, there are many recipes for its preparation at home. They are very easy to implement, in addition, for them you can take not only the original Foigra, but also other, more affordable, ingredients. For example, chicken liver, ducks or home goose.

Read on our website an article on which liver is more useful for the human body - beef, chicken, goose, pork, etc.

It is worth noting:There is still such a dish as fish Foie Gra. It is prepared from fugu fish. It is very dangerous, as it is poisonous. If the cook is wrong to cook it, then the person who eats a piece of such a fish dies instantly. Therefore, at home, it is not worth preparing it, only professional cooks can do it.

Below you will find several recipes for making foil from different liver. Try cooking - it is tasty and elegant. Read further.

The classic recipe for the Fuagra liver, as in a restaurant: how to serve, how to cook at home, video

Despite the simplicity of cooking, Foigra according to this recipe can surprise even the most capricious and legible gourmet. If you perform the entire algorithm of actions correctly, it will be possible to get a dish that will neither to taste or in food value be inferior to a restaurant masterpiece from the chef. How to cook at home?

According to the classic recipe for the Foigra liver, as in a restaurant, it is prepared from:

• Goose liver - 0.5 kg
• White pepper - a small handful
• Salt
• Port - 50 ml

An additional ingredient in this dish is an exquisite, unusually delicate and piquant berry sauce. To get it, prepare:

• Currant - 0.1 kg
• Sugar - 50 g
• Half a glass of clean water
• A handful of starch

Now you can proceed directly to cooking:

1. Pour the port into a deep container and place the liver in it. Leave for impregnation on 1 hour. If necessary, periodically turn the product so that it will better “pass” with alcohol.
2. The workpiece is slightly suck, pepper, tightly wrap it in foil and pack hermetically.
3. Heat the oven to 180 degrees And place the liver in it. Bake for half an hour.

While the liver is baked, proceed to the preparation of berry sauce. For this:

1. Prepare a saucepan. Pour sugar into it, add berries and water. Tash the mixture over low heat for a quarter of an hour.
2. Gradually insert starch into the mass. Do not forget to stir the composition so that there are no lumps. When the mixture becomes homogeneous, remove the stewpan from the stove.
3. Pull the resulting mixture through a sieve. You get an unusually delicate berry sauce that perfectly approaches Foigra.

You can serve the finished dish on a plate. But a more refined way to serve on the brusktte is considered. On top, the liver is plentifully pouring berry sauce - and it will win not only in taste, but also in appearance. Watch in the video how to cook the real foigra:

Video: How is Foie-grade prepared?

A recipe from home goose liver with mushrooms: homemade goose fuagra, video

Housing goose liver with mushrooms is no less popular than the one that was prepared according to the classic recipe. This culinary masterpiece is prepared very quickly, and has the same pleasant taste and delicate consistency. Here is the best recipe for home goose foigra:

Necessary products:

• 400 g of goose liver
• 300 g of veal and the same amount - chicken fillet
• 3 chicken eggs
• 300 g of white mushrooms
• 150 g of high -quality butter
• Salt, pepper, nutmeg - to taste

Step -by -step preparation algorithm:

1. Cut the onion with cubes, and the veal with small pieces.
2. Fry the mushrooms until golden crust appears.
3. Take the fourth part of the entire volume of butter, melt in a pan. Place a veal with onions there, then fried mushrooms.
4. Fry the ingredients until cooked, then drive into the meat-gribly mass of the egg. After that, immediately turn off the plate, and the mixture gently trim with a blender.
5. On the second part of butter, fry the liver with onions. Subsequently, pass this combination of ingredients through a meat grinder to get mashed potatoes.
6. Do not forget to season the mass with salt, pepper and nutmeg.
7. For another quarter of the packaging of butter, fry chicken fillet with onions. Also pass through a meat grinder, or beat with a blender.

It was a preparatory stage. Now the main part of cooking Foie-grade according to this recipe:

1. Prepare a baking dish. Lubricate it with oil and lay out cooked pastes in layers.
2. The first layer should be liver, the second - chicken, the third - mushroom. Put the last layer from the residues of the liver mass.
3. Set the oppression on the workpiece, leave for 3 hours.
4. After the allotted time, the oppression is, pour the “pasta” with the remnants of butter. Put the container with the composition in the refrigerator for a day.

This variation of Foigra is served cold. It goes well with apple or brown mashed potatoes, arugula, pickled pears. Watch the video how you can still cook this dish deliciously.

Video: How to cook a fuagra? An exquisite dish from the liver!

How to cook from duck liver: recipe with duck fuagra, photo, video

The liver of a young duck is also a rather worthy replacement for a genuine foil. If you use the recipe correctly, then the taste of the dish will be such that no one will guess about the “substitution” of the ingredients. Such a masterpiece can be amazed and impressed even by the most capricious guests. How to cook from duck liver? Here is a recipe for duck Foigra:

For cooking, you need to take:

• 1 kg fresh duck liver
• 1 pinch of salt, a mixture of white and black ground pepper
• 70 g of white dessert wine

Go to the preparation of the dish:

1. Cut the liver with slices the size of a finger. Add wine and spices, mix well.
2. Heat the oven to 100 degreesSend a liver blank for half an hour there.
3. After the allotted period of time, remove the baked liver, cool and send it to the refrigerator 24-48 hours.

Fougra from duck liver is very tender. But at the same time it comes out hearty and nutritious. When serving to the table, the dish can be decorated with slices of white mushrooms, baked pear, as in the photo above or sauces with a sweet and sour taste.

Watch the video below. In this video, such a dish is prepared by a real French cook.

Video: How to cook a fuagra?

From chicken liver - how to cook: recipe for chicken foil, video

To get a delicious dish, prepare:

• 350 g of fresh chicken liver
• 2 bulbs
• 0.5 cups of dry white wine
• 2 tbsp. l. ghee chicken fat
• 150 g of high -quality butter with fat content of at least 80%
• 175 ml of milk
• Sugar and salt - to taste
• 2-3 branches (or more) thyme

Having prepared the ingredients, proceed to cooking the delicacy:

1. Place the chicken liver in milk and soak at least 7 hours. Read information on our website in another article on what why soak the liver in milk.
2. After exposure, transfer the liver in a deep pan with a pre -melted piece of butter. Languish on low heat within 8-10 minutes.
3. In a separate frying pan, fry finely chopped onions. To process it, use the stomped fat fat.
4. When the onion becomes transparent, move it to the liver. Add white wine and simmer the mass until most of the liquid is evaporated.
5. Salt the composition and whisk it with a blender.

As an addition to such chicken paste Use a caramelized pear, several tablespoons of a sweet and sour sauce, a slice of dried bread and a twig of thyme. Just a little time and effort - and you get a truly royal dish. It is unlikely that one of your guests will guess that Foigra is made of chicken, not goose liver. Watch the video below. In it, the cook prepares such a dish from the chicken liver.

Video: Fuagra from chicken liver. Pestum recipe for chicken liver

Foigra with bacon: recipe step by step

• Bird liver - 100 g
• Bacon - 100 g
• Sweet melons - 150 g
• Juicy sweet pear - 50 g
• Salt - 1 g

A step -by -step cooking algorithm is as follows:

1. Cut the liver with cubes, the thickness of which should be about 1 cm.
2. According to the same principle, cut the bacon slides.
3. Place the components in the pan and fry in your own juice until golden brown is formed.
4. Wash the fruit and cut into the same pieces.

Foigra with bacon and fruits is served in the form of cutting. Such a dish looks elegant, appetizing and very expensive.

With milk and honey: home recipe Foigra step by step

Foigra in itself differs in the tenderness of the texture. And if you add honey with milk to her, it will become truly airy. Nobody will refuse such a treat, even one who does not experience much delight from such an offal as the liver. Below you will find a home recipe for exquisite delicacy with milk and honey step by step.

It is worth knowing: If necessary, you can replace honey with the corresponding volume of sugar.

For cooking, take:

• Duck liver - 600 g
• Smelled honey - 30 ml
• Homemade milk - 300 ml
• Black pepper of fresh grinding - on the tip of a knife
• Salt - 1 small pinch

Cook the dish according to this principle:

1. Put the liver in the pan, pour in milk. Add honey and pepper, increase on low heat until the liquid is completely evaporated.
2. Only after that you can add the mixture.
3. Cool the liver. Take a sharp knife and warm it over the fire. Cut the offal into small bar.

Garnish the finished edible composition with a sheet of green salad, add a little peas. Serve with a sweet gravy of berries.

Fougrary preparation recipe without heat processing: step by step

The real goose liver is so delicate and juicy that it can be consumed even in unprepared form. You will not have to fry or bake or canned it. As an addition to the dish, you just need to cook a sauce or several of its varieties. Below you will find a recipe for making a foil without heat treatment step by step.

What you need to get a delicacy:

• Foigra - 400 g
• Salt
• Black pepper of fresh grinding
• Provencal herbs

Take spices and spices in the required quantity, because this is a matter of taste. The phased instructions for cooking delicacy are the simplest, and it looks like this:

1. Grate the liver well, carefully processing each side. Rubbing should be plentiful, because it is important that the product is well soaked in spices.
2. Wrap the workpiece with a waffle cloth and put in a refrigerator 24 hours.

The finished foil after the allotted time is extracted from the cold and cut into portions. Serve the treat with thick fruit gravy.

Fuagra liver in a rustic: recipe step by step

To do this, have the following products:

• Bird liver - 800 g
• Bulgarian peppers of different colors (yellow, green, red)-3-4 pcs.
• Bulbs - 2 pcs.
• Carrot
• Champignons - 0.3 kg
• Fleshy tomatoes - 6 pcs.
• White bottle wine (dry) - 1.5 cups
• Lenten oil - 90 ml
• Salt
• Thyme, oregano, parsley, pepper (all in a hammer) - to taste
• Wheat flour - 5 tbsp. l.
• Garlic - 3 cloves

Features of the preparation of Foigra according to the "village" recipe:

1. Clean the peppers from seeds and wash well. Cut the carrots with craps.
2. Cut the mushrooms with slices, and carrots with half rings.
3. Divide the liver into pieces of medium size.
4. Pour vegetable oil into the pan, heat and put the liver, after wearing it in flour. Fry it on high heat no longer 5 minutesOtherwise, it will become stiff.
5. Salt and pepper raw materials, then remove it into a bowl, cover it with a lid and leave for a while.
6. In the remains of the oil, fry the chopped onion, carrots, and through 2 minutes - mushrooms sliced \u200b\u200bwith slices.
7. Tash vegetables under the lid in your own juice, then remove the lid and fry the mass until blurred.
8. Add bell pepper to the mixture and simmer another 7 minutes.
9. Pour wine into the pan, add tomatoes peeled from the skin.
10. Season the mass with spices and languish under the lid until all the ingredients become soft. In their consistency, they should be like the sauce. As necessary, it is necessary to add water to the mass.
11. At the very end, add the spices and garlic passed through the press to the mixture.

The finished foil is served to the table along with the cooked vegetable sauce, potato or pumpkin mashed potatoes. It is also perfectly suitable for boiled rice with saffron or corn porridge.

Funned Foigra: RECOMNTE PROPECTION OF HOME

The following components will be needed:

• Goose liver - 600 g
• Salt
• Fragrant pepper grinded
• Cognac and sherry - 15 ml
• Several fruits of fresh figs

Cooking principle:

1. Wash and dry the liver, remove all blood vessels from its surface.
2. Washed the lyre in milk or water with the addition of a small amount of vinegar.
3. Put the workpiece in the refrigerator for 2 hours. Then drain the excess fluid and dry the liver again with a paper towel.
4. Sprinkle the liver with pepper and a little suck.
5. Rinse and dry the figs. Cut it with thin records.
6. Put half the prepared Liver on a baking dish. Put the plast of cut figs on top. Put the second hepatic layer on top.
7. What you have prepared, fly in wine and cognac. Do not forget to press the workpiece tightly.
8. If there is free time, put the workpiece with the form in a cold place 24 hours. During this time, the mass will have time to soak.
9. Next, cover the shape with foil paper and send it to the oven, warmed up up to 180 ° C. Bake within 40 min.
10. Send the finished dish for a day to a cool place. Then separate the fuagra from the walls of the mold and move to the serving dishes.
11. Heat the knife and cut the liver casserole into the plates.

It is best to serve such a dish on a brown bun.

Fougrae Paste - how they do: recipe step by step with photo

• 1 kg chicken liver
• 50 ml of dry. red wine
• 200 g of white mushrooms
• 50 g of drain. High percentage of fat content
• A pinch of salt
• 1 s. l. Sach. Sand
• Several peas of black pepper

Rules and features of cooking:

1. Wash and clean the liver, put it in a bowl of water at 4 hours. Then rinse and transfer to another pan.
2. Add sah to the liver. Sand, pepper and salt. Pour the wine and pour the rest of the spices.
3. Leave the liver in the obtained marinade for 12 hours.
4. Wash the mushrooms and remove the skin from their surface. Pass the pulp through the meat grinder, and then twist the liver pieces. The mass should have smooth and be completely homogeneous in consistency.
5. Add softened drain to the composition. oil. Move the entire mixture into a bowl (not metal, but ceramic or other similar) and press it with a spoon.
6. Heat the oven to t ° - 190 °, Place a bowl filled with water in it. Put the form with the workpiece to the lower level.
7. Cook the dish within 40 min.Then remove it and cool it.

To decorate Foigra, use microgrin, green salad leaves and blueberry berries.

Goose liver with berries sauce - how to cook: recipe, video

To prepare this delicacy, you can take the liver of any bird. Kurin, duck, and even turkey lyverta are suitable. Let's try to cook a goose with a berry sauce from the liver. It will turn out very tasty. Here is the prescription:

Main ingredients:

• Liver - 0.2 kg
• A mixture of any berries (fresh or frozen) - 0.1 kg
• Egg
• Baked potatoes - 2 pcs.
• Medium -sized onion head - 1 pc.
• Sugar - 1 tbsp. l. Without "slide"
• Lenten oil - 30 ml
• A pinch of starch
• Provencal herbs combined with Oregano - to taste
• The leaves of therugula

The preparation process is in the following way:

1. Clean the onion and cut into small cubes. Fry to be full.
2. Chop the potatoes to the state of mashed potatoes. Add onions and egg.
3. Mix the mass and add spices. As a result, you should get a kind of potato minced meat.
4. Put the berry mixture into the pan and pour sugar to it. Add half a glass of water and languish on low heat for 5 minutes. Pour starch, stir and remove the container with the mixture from the stove.
5. Grind the berry syrup through a small sieve. Let the sauce cool, and at this time, take care of potatoes.
6. Using a spoon, put the potato minced meat in the form of a cutlet into a pan in pre -hot oil. Fry the cakes on each side until a ruddy crust appears.
7. Put the finished cutlets on a paper cloth that absorbs excess oil.
8. Cut the liver in small pieces, fry in oil until golden crust on both sides.

Pour the berry sauce into a wide dish, put Foigra on it. Put potato crocketes nearby. As an addition to the main culinary composition, you can use microgrin, arugula leaves or fresh berries.

Such a dish goes well with any berry sauce. Look in the video below, with what other watering you can serve an exquisite fried liver.

Video: Foie-grade in lingonberry-raspberry sauce-Olga Sumskaya and Uriel Stern

Little Foigra - as is done at home: recipe step by step

Pickled Foigra can be prepared at home. Her main plus is that even with time she does not lose her juiciness and excellent taste. How to make such a dish? Here is the recipe step by step:

The necessary components:

• Any alcoholic drink - 0.5 l
• White mushrooms-2-3 pieces
• Bird liver - 600 g
• Salt - to taste
• Ground nutmeg and spicy herbs - to taste

Step-by-step instruction:

1. Clean the liver from blood vessels and films.
2. The pulp needs to be stuffed with chopped mushrooms, salt and soaked in alcohol. You can wrap the mushrooms into the liver and bandage with a thread.
3. Marining takes about a day.
4. Fry the fuagra in a pan separately with mushrooms. To do this, cut the thread. Do not forget to add spices, nutmeg and salt.

Your exquisite dish is ready. Serve it with white wine and toasts.

Fougrah recipe in Pig minced meat with bacon: recipe

Here's what you need:

• Bird liver - 0.7 kg
• Pork minced meat - 0.5 kg
• Homemade natural milk - 0.5 l
• Cognac or high -quality red wine - 0.2 l
• White mushrooms - 0.2 kg
• Smoked bacon or lard - 50 g

How to cook:

1. Liver must be cleaned of film and blood vessels. Put in milk and soak within 5-6 hours.
2. Wash and finely cut the mushrooms, sprinkle them with salt.
3. Place the liver in cognac or wine for 2 hours.
4. Prepare a baking dish. Put a layer of pork minced meat in it, then a mixture of the liver and mushrooms. Then lay out the slices of bacon or smoked fat.
5. Pour the remaining cognac or wine.
6. Cover the shape with foil. Bake the mixture for an hour and a half. To create the effect of a water bath, put a bowl of water in the oven.

Remove the finished casserole and cool slightly. Serve it on a browned buns decorated with a sprig of parsley and a piece of cucumber.

Foigra is a refined masterpiece of French cooking. It is served in elite restaurants, but it is very expensive. However, you can prepare delicacy at home using recipes, tested by experience and time. Go and pamper your relatives with a unique taste. Enjoy your meal!

Video: Foigra in a new way! Tasty and delicate. Simple step -by -step recipe

Read on the topic:

• How and how much to cook the liver correctly: recipes
• Tasty liver paste: recipes
• The best recipes for delicious liver puddles
• Liver cake: recipes
• That you can cook delicious chicken liver: recipes