Goose Liver Foie Gras

Rich and creamy flavor… If youre not afraid of liver, this recipe is perfect for you.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, Duck, liver, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

  • 1 dl Alcohol, Wine, Red

  • 1 teaspoon Sugar, white

  • 1 piece Lemon, fresh, without shell

  • 20 pieces Grapes, red and yellow, fresh

  • 0.5 dl Oil, olive

Steps

  1. Wash the livers and dry them with a paper towel. Before cooking, let them sit at room temperature for one hour.

  2. Preheat the oven to 220 degrees Celsius. Pour a little oil into a heatproof dish, season the livers with salt and pepper on both sides. Place the dish in the oven and bake the livers for 10 minutes. Meanwhile, wash the grapes, cut them in half, and add them to the livers. Turn the livers over and bake for another 10 minutes. Pour Porto wine into the dish and add sugar.

  3. After ten minutes, turn off the oven, remove the livers from the oven, and squeeze the juice of one lemon over them. Serve on plates, pour the sauce over, and garnish the plate with a few grapes.

Nutrition Information (Per 100g)

  • Calories: 80.02 kcal
  • Fat: 0.66 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 15.49 g
    • Sugars: 12.44 g
  • Protein: 2.97 g
  • Fiber: 0.03 g

Advice

Before use, we need to remove all traces of greenish bile from the foie gras, spread the lobes with fingers, and extract the veins.