Goose liver in French
Cooking time210 min
Delicious dish for dinner, family cooking French recipe! I want to share a recipe of foie Gras, the famous French cuisine. Very tasty and flavorful. Try it!
1. Before cooking to give the liver to come to room temperature. Rinse under running water and dry with a towel. 2. Of the liver to remove all streaks. 3. Prepared clean the liver to fill in for a couple of hours with water (or milk) and leave in the fridge. 4. Drain the water, the liver dry and season with pepper (and black pepper), salt on all sides. Leave it for a few minutes. 5. Washed and dried fresh figs cut into slices. 6. Half the liver to lay down at the bottom of the greased baking dish, then place a layer of sliced figs on top and place the remaining liver. 7. Pour the liver with figs with a mixture of brandy and wine. 8. Thus prepared, the dish can be left in the fridge for a day, but you can make immediately. 9. For the preparation of the required form with the liver tightly with foil. In a deep pan or baking dish pour water and put the form with the liver and figs. 10. Bake the dish in a preheated 100 degree oven for 40 minutes. 11. Allow to cool in the oven dish and place the form with the liver in the fridge for a day. Then the dish is ready - Bon appetit! By the way, chop this dish is that it is not crumbled, needed a hot wet knife.