The practice of foie gras

Remove the skin membrane from the surface of foie gras (about 1300g), cut open the foie gras and take out the blood vessels, sprinkle with salt (12g), pepper (appropriate amount), sugar (4g) and nutmeg powder (appropriate amount), pour brandy (one tablespoon) after about half an hour, and marinate for about 2 hours. What needs to be explained here is that foie gras is not a seasoning for making foie gras into paste. The "foie gras" in French cuisine is similar to "cake" or "frozen" in China, such as "pig's ear cake" and "crystal vegetable hoof". Generally speaking, foie gras is most commonly used for frying vegetables, and it is often eaten with bread or toast. At present, there are two kinds of foie gras on the market, iron cans and glass packaging. The shelf life is about 2-3 years. The bigger the lump in foie gras, the stronger it is. It should be noted that many products on the market are not pure foie gras, but "miscellaneous liver sauce" mixed with other ingredients.

Orange French foie gras

Ingredients: French fresh foie gras, salt, pepper, brandy, various spices, oranges, olive oil, apple vinegar.

Production: Practice: 1, fresh foie gras properly seasoned, assorted spices and brandy, marinated for 8 hours, and roasted with slow fire for about 60~80 minutes.

2. Take out the foie gras, put it in a plate, slice it after it cools, and put an orange in the plate. Take out some pulp and put it on a plate. Mix orange juice with olive oil and apple vinegar and pour it around the cold foie gras.