The secrets of cooking delicious foie gras

Do you want to join the French cuisine? Then figure out how to cook foie gras.

What it is?

Foie gras is a fatty liver of well-fed geese or ducks. By the way, the name is translated from French as “fatty liver”, so that it fully reflects the essence of the product.

Birds are fattening in a special way, and this process cannot be called humane. First, geese and ducks feed naturally, then they are locked up in cramped cages (thus, movement and energy costs are limited) and fed with food rich in starch and protein. And the last stage is forced feeding. Directly into the throat of the bird is placed a special pipe “gavazh”, through which grain and fat are fed daily, and the volume exceeds the norm by 10 times!

The result is an exquisite delicacy that is popular not only in France, but throughout the world. One liver weighs about 500-700 grams, and the volume of fat in it reaches 40%. The shade can range from pale yellow to light pink, and the structure is dense, but at the same time very tender.

How to cook?

How to cook foie gras? There are many ways, and a few will be discussed below.

Method number 1

You can cook fried foie gras. For this you will need:

  • 200 grams of foie gras;
  • 2-3 tablespoons of vegetable oil (it is best to use olive);
  • 3-4 leaves of lettuce;
  • pinch of Provencal herbs;
  • salt to taste


  1. First, the liver must be well washed and cleaned of all veins. Next, a little salt and rub it with Provencal herbs. But do not overdo it with seasonings, they can break the taste of the most important ingredient.
  2. Cut the foie gras into small slices about 1.5 centimeters thick.
  3. Heat vegetable oil in a pan and fry liver on it. How much to fry such a product? Since it has a delicate texture, just a couple of minutes on each side will be enough.
  4. Serve the fried foie gras on lettuce leaves.

Method number 2

From the fatty liver of a duck or goose, you can make the most tender paste.

List of required ingredients:

  • 600 grams of fat duck or goose liver;
  • 70-80 grams of goose or duck fat;
  • 1 onion;
  • any seasoning to taste, for example, basil or Provencal herbs;
  • salt to taste

Step-by-step instruction:

  1. Wash the liver, peel and slice.
  2. Peel and finely chop the onion.
  3. In a frying pan, melt the fat and first fry onion until soft, and then the liver. If desired, you can put out the ingredients under the lid for a couple of minutes to make them more gentle. At the end or a minute until fully cooked, salt and season them.
  4. Now put all the ingredients in a blender or meat grinder and chop to form a homogeneous mass.
  5. It is best to serve such a tender pate with hot crunchy toasts, it is very tasty!

Method number 3

Prepare a delicious spicy foie gras with wine sauce. To do this you will need:

  • 400 grams of duck or goose liver;
  • ground black pepper;
  • coarse salt (you can use sea);
  • 70 ml of wine (it is better to use white, it is lighter and has a mild taste);
  • 30-40 ml of wine vinegar;
  • Pinch of Provencal herbs or other seasoning to your taste.

Description of the cooking process:

  1. First properly prepare the liver: wash it, peel it off and cut into slices of medium size.
  2. Cook the sauce. To do this, simply mix the wine, seasonings, wine vinegar and black pepper.
  3. Heat a little salt in a pan, then lay out the liver and fry until done.
  4. Pour the foie gras over the sauce and simmer for literally two minutes, then serve to the table.

Method number 4

This recipe is very unusual, as it involves the use of berries. But the taste of the dish turns out just delicious!

List of required ingredients:

  • 500 grams of foie gras;
  • 300-400 grams of berries (for example, viburnum, strawberries, mountain ash, and so on);
  • 3-4 tablespoons of sugar;
  • 4 tablespoons of water;
  • 3 leaflets of fresh mint;
  • salt;
  • seasoning to taste.


  1. The liver should be washed and cleaned of the veins, and then cooked in any convenient way for you, for example, fry in a pan or send to the oven preheated to 180 degrees for 20 minutes, pre-wrapped in foil (this will keep the product juicy). Salt and season with foie gras before cooking, but not too heavy.
  2. Now go on to prepare the berries. They need to be well washed and put in a frying pan, sprinkled with sugar. When they make juice, add water and boil everything until thick.
  3. Put the foie gras on a plate, cut into portions, and pour the berry sauce. Decorate the dish with mint leaves.

Method number 5

Prepare delicious and unusual marinated foie gras. Here is what you need for this:

  • 600 grams of duck fatty liver;
  • 500 ml of wine;
  • basil, Provencal herbs and nutmeg to taste (a little bit of everything);
  • salt.


  1. Wash and clean the liver from the veins, season it and salt it, put it in any container and pour it with wine. In principle, you can choose any other alcoholic drink, depending on your preferences.
  2. Leave the foie gras for a day.
  3. Next, wrap the liver with foil and send to the oven preheated to 180 degrees. But put a container with water under the baking pan to make the heat treatment softer.

Method number 6

Delicious and unusual taste get foie gras with grapes.

Ingredients Required:

  • 300 grams of fatty goose liver;
  • 100 grams of grapes (it is advisable to use the seedless variety);
  • 1 tablespoon of olive oil;
  • salt to taste

Process description:

  1. Wash the liver in running water and remove the veins. Wash grapes, too, and dry.
  2. In a frying pan, heat the oil and fry the liver along with the grapes.
  3. Serve this dish with any sauce, for example, sweet and sour.

Enjoy yourself, guests and loved ones with delicious dishes!

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