Exquisite delicacy: foie gras - video recipes at home

Material provided by the magazine "BEACH"

According to the encyclopedic and historian Roger carotene, in many ancient civilizations it was spread tarot entrails: birds bring in sacrifice to the deity and then to predict the future. After the ritual the most "noble" pieces have already enjoyed the mere mortals. As a separate dish of foie gras was born in Egypt more than 4000 years ago: a curious Egyptians liked so much liver, they hunted ducks in order to determine how they are so delicious. It turned out that the birds were eating before the flight so that the weight of some increased in half. Egyptians gradually domesticated wild birds and began to fatten them for Pharaoh table that is embodied in the many frescoes (in particular, in the necropolis in Sakkarahe).

So began the journey of foie gras on the world: the Greeks gave a culinary habit Romans and Jews during the Exodus from Egypt, spread it over the entire European territory, including in France, which has become a second home to the delicacy. However, initially the fat goose liver was not a refined delicacy: it ate simple peasants in the south-west and the east of France (Alsace) in the XVII century. In the absence of refrigeration storage of fat in cooked meat and poultry liver it was almost the only way. Surplus home of foie gras were sold in the markets, and so hit the tables nobles. Demand for the product began to grow, and in the XVIII century, Toulouse and Strasbourg has challenged the title of the capital of foie gras. During the Renaissance, the term has been defined once and for all through naturalist Buffon so can only be called tender fatty liver specially fattened ducks and geese. The development of the culinary arts promoted the spread of the product, but real fame delicacy foie gras acquired in 1778. Then Marquis de Contado, a marshal of France and governor of Alsace, decided to treat guests "real French cuisine". Young chef Contado, Jean-Pierre Clos invented stuff the dough in a specially prepared fat liver. Recipe created a furore, and himself, Louis XVI ordered his cook. Foie gras are not only baked in pastry or jelly, but stuffed with truffles, pistachios, nuts and other valuable ingredients. With the invention of appertizatsii (preservation in glass containers at high temperatures) were canning factory, many have become major companies exporting their products all over the world - during the XIX century, foie gras has become one of the most famous delicacies, along with truffles and black caviar. Gourmets all over the world recognize it as a French invention.

In the twentieth century, the reputation of foie gras began to suffer from attacks of the defenders of animal rights, perturbed procedure fattening birds. The problem - in the visible brutality fattening. Association of professionals foie gras CIFOG protects the delicacy, which has become a national pride and tradition: Strict rules regulate the whole process of production of foie gras, their violation face fines and exclusion from the association. Health and good condition of the birds - the success of each manufacturer. If a person is obese faces a heap of trouble, including liver disease, for poultry it - a natural process, provided by nature. Liver, of course, increases in size and becomes more oily, but remains healthy if the duck fattened for foie gras, set free, her liver will return to its original size in a few days. Animal psychology experts after many studies have proven that fattened ducks and geese are not experiencing more stress than usual rustic chicken.

Foie gras is traditionally a festive dish. Special demand it enjoys in the Christmas and New Year. By the winter season, producers are trying to release something new, to provide a large selection. A select foie gras is not so simple: goose or duck, crude, half-baked, baked or tinned?

The taste of duck foie gras brighter, more pronounced, goose liver softer, thinner. Crude duck liver usually weighs 450-600 g and goose - 600-700 (referred to foie gras, the minimum weight of the product should be 400 g to 300 g and goose for duck liver). Liver must be both flexible and soft, homogeneous beige cream colored gooseneck has a pink hue. Raw foie gras bought restaurants and a large canning companies, but it can be found in retail (vacuum-packed - in the supermarket, and in bulk - in the traditional French South-West markets). Stored maximum 7 days at 0-4C °. Easier to buy a ready-made: half-baked pasteurized-bathroom (in metal or glass containers), requires refrigeration (from several weeks to several months) or sterilized, canned. The last of the products may be stored for years in a dry and cool place, and its taste properties improve with time. The main thing - check the expiry date on the label. The more foie gras processed, the registered more than it is dense and oily texture: the liver absorbs its own fat and getting fatter over time. Further selection of whole foie gras, block of foie gras with pieces or not, or just foie gras - a matter of taste. To enjoy foie gras, simply put it on the bread (rustic or simply white - Toast, but always!). And if you want to arrange a real feast and appreciate all the nuances of taste, there are a few simple rules: before you apply the foie gras on the table, it should be left for 10-20 minutes at room temperature, to give a flavor to develop. To cut foie gras, take very thin and sharp knife (without teeth) and cut off between each slice knife dip into hot water and wipe it: so soft texture foie gras is saved. But the plate, on the contrary, should be pre-cooled. Foie gras can be served cold or heated, and do not forget the wine!

The most simple - choose a wine produced in the same region as foie gras, for example, sweet Sauternes. But the liver is perfectly combined with the champagne and liqueurs, and red wines grand cru. The classic trio of foie gras - wine - bread win-win. Foie gras goes well with figs, chestnuts, mango sauce, etc. Some manufacturers are included in the culinary "competition" and create unique dishes:.. Everyone - your recipe a secret. "Comtesse du Barry" in this new year released "marble" duck foie gras with prunes and Armagnac. The combination of sweet and salty is now in vogue, and light notes of coriander crowned this masterpiece. Other vendors (eg, "Ducs de Gascogne") offer gift baskets with harmonious combinations to suit all tastes: everything is included, and wine, and honey gingerbread and even dessert - chocolate or biscuits. This range - a great gift when you no longer know what to give, or when you want to impress. Buy foie gras can be in any large supermarket, but it's better to look for it in specialized boutiques manufacturers or delicatessen shops.