French Foie Gras with Butter Bread

Name: French Foie Gras with Butter Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Foie gras; 500ml milk; 50ml Brandy; 6g sea salt; 2g granulated sugar; 1g Crushed black pepper; 1 piece Butter bread

by Xiaojun_Joanne

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

5

Foie gras is a famous French food. Duck gras made with the same method is used in France. The game taste is stronger, but the fat is weaker.

Foie gras can not only be eaten with toast, but also with ham, grilled meat and jam. At the same time, noble rot wine is also a wine variety commonly used with foie gras. In addition to eating alone, foie gras can also be used in the preparation of dishes, such as the preparation of steak sauce. The meat loaf made with foie gras, meat cubes, and puff pastry is a classic French cuisine.

Ingredients

French Foie Gras with Butter Bread

1. Cut the foie gras in half and carefully remove the surface fascia and blood vessels inside. This process may involve breaking the foie gras into small pieces.

French Foie Gras with Butter Bread recipe

2. Soak the foie gras in milk to remove the smell, wrap it in plastic wrap, soak for 12 hours, or soak overnight.

3. Take out the soaked foie gras and carefully absorb the water.

4. Mix the salt, sugar and crushed black pepper evenly.

5. Sprinkle the mixture in 4 on the foie gras.

6. Sprinkle brandy on as much as possible of the foie gras. Wrap in plastic wrap and marinate for 2 hours.

7. Prepare a mold. If the mold does not have a cover, you can cut one out of cardboard.

8. Preheat the oven to 85°C.

9. Put the foie gras into the mold, and try not to leave any gaps. Cover with a lid, press firmly with a baking stone or soybeans, and bake for 15-25 minutes in the oven.

10. Take out and refrigerate for 4-5 hours, and the foie gras is ready.

11. Preheat the oven to 200°C, slice the butter bread, and bake the butter bread until golden on both sides.

12. Spread the foie gras on the bread, sprinkle a little sea salt and crushed black pepper and serve.

Tips:
1 Foie gras has many blood vessels, so be careful to clean it, otherwise it will affect the feeling of eating.
2 The oven temperature does not need to be too high.
3 Foreign countries also use fat duck liver, chicken liver, etc. instead of foie gras.
4 Foie gras can also be paired with sweet and sour jams, such as berry jam and onion sauce.