Goose liver fried with tasty

Pan Fried FOIE GRAS with caramelized peach sauce.

This dish is a French dish is a favorite of many because of the duck or goose liver FOIE GRAS or finishing now consumers have become very popular throughout the world. It offers all the restaurants have this dish on the menu. But the price is quite high. So many people want to buy raw liver to try to eat some home.

In fact, cooking is not difficult whatsoever. The food is not chaotic, complex process of making a French general. Just have a good raw material. Appropriate time. And included as a garnish, it can not do it myself.

Ingredients are as follows.
Duck or goose FOIE GRAS fresh or 1 pack (usually goose liver contains a vacuum pack. Weighing approximately 500 to 800 g of the liver with a bit more. Big one) this is served at approximately 5 - 6.

A bag of vegetables or salad and a rocket.
Orange basalmic.
Peach 3-piece cans.
Unsalted butter, chopped parsley, salt, pepper, flour, water stock.

Mix
Start with a liver from a plastic bag. Then dry with a paper liner. Using a large sharp knife, hot water before cutting across the liver. Cut diagonally to form a thickness estimated to be approximately 2 cm. Then cut the liver into the paper.

Liver slices with the flour and mix thoroughly pat the dough out of the piece of liver. The remaining skin is soft. The coating pan is hot. Then fry the pieces of the liver to the medium. Fry each side for about two minutes. Flip the pieces of the liver and slightly scorched at the edges only. Do not fry too long or too light. If the liver is cooked too dry and crumbly side will be delicious. Liver are cooked in a rich yet fresh.

Peach Sauce.
Melt unsalted butter over low heat until the butter is hot, then add vinegar to the pan basalmic modest. Let the vinegar until it thickens. Then add beef stock, peach juice, season with salt. Wait until it is served hot.

Place a piece of the liver, leading to slightly overlap each other pretty well. Then scoop the flesh peach sauce topped with decorative side before the flood was around a piece of liver. By hatching Chiฝraeg chopped pepper and a little bit. Place the salad with crisp vegetables before eating.

Auberge Dab recipe from the Mercury Building, Tower Road.


Tips: foie gras is French only.
Do not use foie gras comes from another country. The process of raising it too. The liver is not a juicy aroma of France. If I put a piece of liver on the greasy bread to Sabman. If you do not like to use mango instead of peaches. Taste very well. Served with chilled white wine such as Sancerre or Sauterne sweet to savor the French popular.