It gives the foie gras better taste and it is smoother than butter.
What we need is:
2 lb chicken liver
1 cup duck fat (could be substituted with butter)
1 large onion
2 cloves garlic
salt
pepper
basil
Chop the onion and the garlic.
Wash and drain well the chicken liver.
In a frying pan on medium heat, place the duck fat, heat and add onion and the garlic. Saute until onion becomes glossy. Add the liver, stir and cover with a lid. Cook until the liquid reduced and the liver is cooked.
In a frying pan on medium heat, place the duck fat, heat and add onion and the garlic. Saute until onion becomes glossy. Add the liver, stir and cover with a lid. Cook until the liquid reduced and the liver is cooked.
Add the spices and allow to cool for 5-10 minutes.
Place everything in a blender and turn the whole thing into a paste.
Place paste in small plastic containers and cover with a lid.
The foie gras could keep in the freezer up to 6 months.
Enjoy!
foarte bun pateul facut in casa!arata minunat al tau,cuisinette!cind mai ai timp si pt. asa ceva?eu nu prea fac...dar mama mea face unul delicios,ea ii adauga si putin piept de pui si morcov fiert,ma rog,ea mereu ne-a rasfatat cu papici...facute cu dragoste.te pup si numai bine !
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