1. Duck foie gras formula: liver fat
Unusual taste combinations will bring you the happiest memories in your life. To cook this appetizing recipe of foie gras, just prepare all the necessary ingredients and follow the instructions.
1/4 lbs of Medjool jujube (packed in 1/2 cups), sesame seeds, 1/2 cups of boiling hot water, 1 tablespoon of pomegranate molasses, 1 large cream cone bread or bread bread (1 to 65433.
Soak in boiling hot water (1/2 cups) for 10 minutes. Transfer the jujube to a mini food processor or blender, and add 1 tablespoon soaking solution with a colander. Add pomegranate molasses and puree until smooth. Preheat the roast chicken. Cut enough thin slices 1/4 inches thick from the cream cone and cut them into squares (without shells) with a total size of ***32( 1 1/2 inches). Heat the grilled cheese cubes on the baking tray for 4 to 5 inches, and turn them once until they are light golden yellow, for a total of about 1 1/2 minutes. (observe carefully; Quick toast with cream cone. ) Dip the sharp paring knife into hot water, then dry it and cut the goose in half. Cut into 16 pieces every half (32 pieces in total), and soak the knife dry after each piece is cut. Put each slice on the toast surface of the cream cone, and then put a small piece of jujube paste and some pomegranate seeds on it.
Cream omelets can be cut 1 day in advance (but not baked) and stored in a closed container at room temperature. Jujube dishes can be prepared 3 days in advance and covered in cold storage. Adjust to room temperature before eating.
2. Formula of foie gras: dried fig foie gras made in mario batali.
Among different foie gras recipes, we chose one created by the famous American chef mario batali. You will have the opportunity to prepare real cooking treasures in top restaurants around the world.
condiments
2 foie gras, 1/2 cups white vinegar or apple vinegar, instant flour, dredging, 3 tablespoons extra virgin olive oil, 2 onions, cut into rings, 3 dried figs, water in warm water and sliced, 1 cup liqueur, 1/4 cups dry wine, sweet, salt and pepper, 6544.
Trim connective tissue and fat in the liver. Rinse in a cold water bath fortified with vinegar. Drain and pat dry. Cut into 1/2 inch thick pieces and mash them gently with flour. In a large frying pan with a thick bottom, heat the olive oil to a high temperature until it smokes. Add liver slices, burn until crisp, golden yellow and moderately healthy, each side is about 1 min, and take them out and put them on a plate. Be careful here, because staying in the pot for one more minute will reduce the liver fluid. Add onion rings and cook over medium-high heat until soft and brown. Add figs and wine, cook at high temperature, scrape the bottom of the pot with a wooden spoon, and remove any brown pieces until they are reduced by half. Add butter. Put the liver back in the pot for a short time, season with salt and pepper, ground lemon peel and parsley, and eat immediately.
Mixed ingredients
3 ounces of duck fat, 1 root onion, peeled, roughly cut (2 pieces 1/2 tablespoons), 1 duck liver (about 3 ounces), cut into pieces of 1 inch, 1/4 teaspoons of Herbers Provence,/kloc.
Put the duck oil in a frying pan and cook for 4 to 5 minutes on medium heat until the duck oil melts and some duck oil turns brown. Add shallots and cook for about 30 seconds, stirring occasionally. Add liver, Provence Provence and garlic, and cook over medium heat until 1 to 2 minutes, stirring occasionally. Add salt and pepper. Transfer the mixture to a blender, add brandy and stir until it is liquefied. If you need a better meat sauce, use a spoon to pass the mixture through the hole of the filter. This will produce 1/2 cups. Let it cool for at least 1.5 hours, then cover it and refrigerate until the use time. Spread the pie on the toast and serve it. The meat sauce will last for 3 to 4 days.
4. Goose pie recipe
Are you interested in how to make goose paste? Here is a brief introduction to the production process, so that you can compare the taste of goose paste and goose liver after using these two recipes. The recipe of foie gras is simple, including cleaning the liver, frying the liver with butter/goose oil and some shallots/onions, and seasoning with some cream and melted butter or goose oil to obtain a smooth texture.
condiments
2 pounds of foie gras, 2 sticks of butter, several tablespoons of dry white wine, cognac, brandy or Irish whiskey, 2 onions, 1 tablespoon of fresh sage or 1 teaspoon of dried sage, 1/2 cups of heavy cream, a pinch of nutmeg salt and pepper to taste.
For foie gras, you can use authentic foie gras or ordinary foie gras. Herbs, you can use saints instead of thyme. You can omit bacon if you like. If you like, you can also add more spices, such as pepper and juniper. Crush them with mortar and pestle or coffee grinder before use. Clean the veins and membranes of the liver. Cutting the liver into smaller sizes can make it easier to cook the liver. Some recipes suggest soaking the liver in milk before use, but some recipes think this step is unnecessary. If you choose to soak the liver with milk, please soak it for at least 3 hours. Chop herbs and shallots. Melt a few tablespoons of butter in the pan. Add onion and vanilla and cook until soft. Plus the liver. Season the liver with salt and pepper. Finish the liver for a few minutes. You need to keep turning and stirring the liver. Add a few tablespoons of alcohol of your choice. You can use it to burn alcohol. Scrape the pan and the bottom of the pan. Reduce until almost no liquid leaves. Meanwhile, melt the remaining butter in a microwave oven or pot. Discard the foam. Keep a few tablespoons of melted butter. Treat the liver with cream and melted butter in a food processor or blender until smooth. Oil bowl, small mold or clay pot. Transfer to a container. Sprinkle with reserved melted butter. Refrigerate for a few hours and let it stay overnight.
5. foie gras burger recipe+foie gras recipe
Speaking of hamburgers, these may be the pinnacle of luxury goods. Delicious grassland feed beef with foie gras pocket hidden in the middle brings a strong sense of richness. Foie gras can even further enhance the umami flavor.
2 pounds of ground herbivorous beef, 1 tablespoon cube, 6 tablespoons of Grade A foie gras, 6 hamburgers (we use potatoes), 6 slices of Roman leaves and 6 slices of steak tomatoes.
Special sauce:
2 teaspoons of fish sauce, mayonnaise 1 cup, tomato sauce 1 cup, pepper 1.
Caramel onion: 1 whole onion, cut into thin strips, 1 tbsp olive oil 1 tbsp unsalted butter.
Olive oil butter caramel onion. Frozen beef hardens it. Put your grinder in the refrigerator as cold as possible. Grind the short rib and chuck together with the big die. Grind it once or twice to see the texture you like. Put a big spoon in the middle of a cup of ground beef, and then make each small pie. Press the middle of each pie so that it won't tilt when doing so. Sprinkle a lot of salt on both sides of each pie. Put each bun in a yellow oil pan. Mix the special sauces together. Well-done hamburger with beautiful skins on both sides. Spread special sauce on the bread, then add hamburger patties, lettuce, caramelized onions and tomatoes.
6. foie gras steak: steak with roasted foie gras
This foie gras recipe is a very unusual decision in the field of cooking. Make sure this dish is accompanied by beautiful music and helps to reduce stress and improve mood in a natural way. Please enjoy.
condiments
2 rib eye steaks, 3-4 ounces of foie gras, 8 teaspoons of sugar, 1 glass of dry red wine, 1 tablespoon of butter, salt and pepper.
Soak the foie gras in salt water (about 1/3 cups of salt pairs 1 glass of water) 1 hour. Cut the foie gras into pieces 1/3 inches thick. Reduce the sugar and wine in the pot to the original amount of 1/2 or 1/3. Salt-and-pepper steak, cooked the way you like in the yellow oil pan, and put it aside. The foie gras roasted in the pot is used to make steak, and each side is about 1 half. Separate them and put them on the steak. If you like, you can pour some sauce around the steak and add a little to the foie gras.