Foie gras is the name of a recipe for rat liver or goose. Specific is the fact that the birds have been raised and fattened under special conditions, so that a fatty, fatty liver is obtained.
600 g liver / rat liver
1 l milk
1 tablespoon nutmeg
1 teaspoon brown old
1 teaspoon pepper
2-3 tablespoons cognac
Method of preparation
Wash the liver, then place it in a bowl of cold milk mixed with salt and allow it to marinate for at least an hour. Meanwhile, mix the alcohol and spices. Remove the liver from the milk, wipe it with paper towels, clean it and remove the veins, then sprinkle over it the mixture of alcohol and spices.
Leave the liver to marinate again, about 10 hours. Then place the liver in heat-resistant vessels and place it in the oven, in the bain marie, at a temperature of 150 degrees. Let it sit for about 40 minutes.
It breaks down the fat obtained after the liver has been coated and preserves only the yellow one. Pour over a layer of clear fat over the liver, then leave to cool.
Then put foie gras in the fridge for at least 24 hours.
The type of kitchen