Foie gras and fig creme brulee

Foie gras and fig creme brulee

Category: Cold meals and snacks

Kitchen: french

Ingredients
foie gras	80-100 g
egg yolks	2 pcs
cream 33% fat	150 ml
fresh figs	2-3 pcs
cognac	3-4 coffees l
brown sugar for sprinkling	1 tsp
salt pepper	taste

Cooking method

• 
• 1. Cut the foie gras into small cubes, wrap tightly in foil and put in a water bath for 7-10 minutes - the liver should only slightly change color, but not melt.
• 2. Bring the cream to a boil, remove from heat, add the foie gras pieces and stir with a whisk until they are completely dissolved. Cool slightly.
• 
• 3. Cut half of the figs into cubes and place on the bottom of a baking dish. Pour a spoonful of cognac into each mold.
• 
• 4. Beat the yolks with a whisk with salt and pepper. Combine with creamy mixture and pour into molds. Place in the oven in a water bath for 30 minutes. The container in which the crème brulee will be baked must be filled with very hot water, up to about half the height of the molds.
• 
• 5. Remove the finished creme brulee from the oven and let cool. Then spread the slices of the remaining figs on top, lightly sprinkle with brown sugar, then caramelize the sugar until golden brown using a special burner or place under a very hot grill for no more than a minute.
• 

The dish is designed for

3-4 servings

Time for preparing:

about 1 hour

Cooking program:

oven

Note

When composing a New Year's menu, I try to choose dishes that do not need to spend a lot of time preparing. This appetizer is quick and easy to prepare. It can be cooked the day before by making only a caramel crust before serving, which takes exactly five minutes.
Fresh figs are not always available in December. Therefore, I cook with our usual jerky. It is better to pour such figs with cognac in advance - 2-3 hours before the start of cooking.
Cook with love and bon appetit!

[Marina]

Marina, interesting recipe, thanks!

And let me clarify where we bought foie gru?

[Admin]

Admin,
Tatyan, it is for sale in our supermarket, but it costs somehow inhumane

[Admin]

Admin,
Tatyan, it is for sale in our supermarket, but it costs somehow inhumane

I'll go, I'll take a look in Spare, maybe we've got it. About humanity - in Paris, foie gras freshly cooked is far from humanely worth it, which I didn't even bring to "treat", the toad lived steadily in me

[Admin]

Admin,
Have you tried it? how is it different from others foie gray liver?

Twist,
We don't sell foie gras with such steaks.But I also need to try

[Tanya]

Tanya, in supermarkets "Silpo" we sell constantly. There is an enterprise in Ivano-Frankivsk region that is engaged in raising geese and supplies foie gras to the market. It is sold not ice cream, in thermal packaging with a short shelf life - in the form of steaks and whole (from one goose). Whole weighs more than a kilogram, and steaks are 200-300 grams.

[Twist]

Twist, exquisite recipe!
I once made a dietary adaptation from a French book, for "humanity" instead of foie gras I took chicken liver
But there were no figs. With figs - definitely tastier !!!

[Admin]

Admin,
Have you tried it? how is it different from others foie gray liver?

No, I haven't tried it. She's not for sale with sandwiches. And in order to try it in a store in Paris, I had to buy a small package and try it at the table here in the store - but the toad strangled me to the package, but I can't count myself as greedy

I will wait here for the liver, suddenly they will bring them along with frog legs, they are for sale here

Marina, here I go to see what's new, and pride takes me for ours, for you! All in admiration! You are so great!
After all, the name of whom Hosh will scare, and you took and showed how easy it is!

[Tanyusha, Lena, Alexandra]

Tanyusha, Lena, Alexandra! Girls, I am pleased that the recipe is interesting!

, in our supermarket it is sold, but it costs somehow inhumane

The steak I bought cost me 36 grams. - I don't really know how much it is in rubles. Half is still left - I will cook differently.

Have you tried it? how is it different from other foie gray liver?

It tastes different from all types of liver, and very much.

[Arochka]

Arochka, Thank you! You really embarrassed me

[The steak I bought cost me 36 grams. - I don't really know how much it is in rubles. Half is still left - I will cook differently.It tastes different from all types of liver, and very much.]

The steak I bought cost me 36 grams. - I don't really know how much it is in rubles. Half is still left - I will cook differently.
It tastes different from all types of liver, and very much.

Marish is a very interesting recipe, and just for the sake of curiosity I want to try. Which store do you sell such small portions of foie gras ...

[Lena,]

Lena, You live in Kiev, did I understand correctly?
Look at "Silpo" on Kontraktovaya, on the other side where "Coffeehouse" is. There is practically the entire assortment - foie gras, and goose legs, and goose breasts. Factory packaging, all the inscriptions are in Ukrainian (I saw imported ones there, but for completely different money).
I do not presume to say that everything is there every day - but the delivery is regular. In Zaporozhye - once a week. Probably you do the same.

[Twist]

Twistwhat a delight! How exquisite! I'll try to look for at least some foie gras with us while the figs are there.
And if fresh figs are frozen, will it suffer greatly?

[Lena,]

Lena, You live in Kiev, did I understand correctly?
Look at "Silpo" on Kontraktovaya, on the other side where "Coffeehouse" is. There is practically the entire assortment - foie gras, and goose legs, and goose breasts. Factory packaging, all the inscriptions are in Ukrainian (I saw imported ones there, but for completely different money).
I don’t presume to say that everything is there every day - but the delivery is regular. In Zaporozhye - once a week. Probably you do the same.

Thanks, I'll come and see what's there

[Ikra, Irina,]

Ikra, Irina, Thank you very much for such an assessment!

And if fresh figs are frozen, will it suffer greatly?

Frozen is fine for this recipe. It's only better to take dense, slightly unripe fruits (ripe, I'm afraid, "float"), and immediately cut into half rings with a thickness of about 0.5 cm and then freeze.

Thanks, I'll come and see what's there

Lena, good luck!

I'll try to freeze it. And I will look for foie gras with us. Once upon a time I saw frozen whole. You can go broke on a holiday, once a year

Agree. On a holiday you want something "such". Let it be just a little bit.

And I still need, as in "Prisoner of the Caucasus" - a toast in three copies. In total, I do something special not only for myself, but also for my mother and mother-in-law. For this they call me "mom" "Mom will come and bring something tasty."

Well, who wanted to Commissioner body goose liver?



DUCK LIVER SLEEVES "READY FOR FRYING" 350 GR

Manufacturer: FOIE GRAS GEORGES BRUCK STRASBOURG 1852
Vendor code:
Weight: 350 ml / g.
Price: 2,250 rubles.

Or is there frozen

Manufacturer: France
Article: 565
Weight: 1000 ml / g.
Price: RUB 3,150

all the little ones -

[Kalyusya,]

Kalyusya,
So we have such a thing ... Price, of course, But you can knock some girlfriend to buy nalopopam

The steak I bought cost me 36 grams. - I don't really know how much it is in rubles.

With our money - almost 3 kopecks, 154 rubles. Or 5.5 metro rides. Foie gras doesn’t pull at all ... and in general doesn’t pull at anything. We do not have such prices, unfortunately ...

[Kalyusya,]

Kalyusya,
So we have such a thing ... The price, of course, But you can knock some girlfriend to buy nalopopam

No, you need to find a friend who breeds geese.
After all, the markets sell geese? Offer them to feed the goose ...what is it supposed to feed them in such cases? Corn ... or ... I don't know ...
And then buy .... one liver.

I have a tension with such friends I saw on TV how these geese are fed - horror! They open their beaks, forcibly fill them with corn and hold them by their heads until everything fails ...

🔗
Girls, we also have a sky-high price for imports. Although the price for a product of a domestic manufacturer (as mentioned above, this is Ivano-Frankivsk region) is not small by our standards - 241 gr. per kg. For comparison, a kilogram of good beef costs 50-55 grams today. Here I paid almost 37 grams for 150 g. A whole liver from one goose pulls out at least 1.2-1.3 kg - think carefully before you buy. But such a small piece for the holiday is quite.
I thought for a long time whether to exhibit this recipe, given the specificity of the main ingredient. But still she took a chance.

Marisha, what a fine fellow you are - a wonderful New Year's recipe !!!
I put it on my New Year's menu.
Of course, the cost is not at all "humane", but the New Year's holiday is worth it!
Thank you, Marishka!

So, we will subscribe foie gras from Kiev. My son loves to travel and bring all sorts of goodies. I will give him direction for the New Year

[Marishik]

Marishik, and thank you for such an assessment of the recipe !!!

I put it on my New Year's menu.

I really hope so. what you like!

[Irina]

Quote
So, we will write foie gras from Kiev

IrinaI think this is quite feasible.

Just in case, I froze the figs. And I learned that this year we have New Year's holidays at work from December 27 I can myself, if I wish, turn back to NG.

Offer them to feed the goose .... what is it supposed to feed them in such cases? Corn ... or ... I don't know ...

Offended, for good foie gras, geese are fed walnuts. Therefore, the price is high.

Marina, thanks for the recipe! I admired it, I'm afraid I won't dare to repeat it. Yes, and you will not find foie gras with us in the daytime with fire, you can, however, practice on a chicken liver. And I have no burner. In general, I will not scoff at the dish!

Well, this is if they are sold for royal cuisine or in restaurants with Michelin stars. And the rest, for the "mass" gourmet, are fed with corn.

Well, this is if they are sold for royal cuisine or in restaurants with Michelin stars. And the rest, for the "mass" gourmet, are fed with corn.

It is not clear then why the liver grows so in a goose. After all, they develop fatty liver dysplasia from nuts, and they probably mix hormones with corn. Girls, but this has nothing to do with the dish! This is so, thinking aloud, maybe I'm not right!

I'm afraid the chicken liver won't melt in the cream. Probably have to blender it

Of course, it will not disperse, so grind it!

Well, who wanted to Commissioner body goose liver?

: swoon: Thanks, don't. It is better to buy a goose and fry it in apples for the same money. "The collective farm is voluntary."

We are discussing recipes, not the honesty of manufacturers! If we talk about the second, then it is better, of course, to raise everything ourselves, and to breed the same geese, chickens, cows, goats, etc.!

decided, let's go to Selpo!

Marisha, here are some interesting facts about the goose liver, if you want to copy and place under the recipe: Foie Gras - foie gras - foie gras and a symbol of gastronomic chic - is considered an invention of French chefs, because it is an attribute of luxury and a traditional Christmas dish in France. In fact, the French only inherited the recipe for this delicious dish from the Romans, who learned it from the Jews, and they, in turn, from the Egyptians. About 4,000 years ago, the Egyptians noticed that geese and ducks that migrate north across the Nile Valley and stop to rest and refresh themselves before the long flight of figs that are abundant in these lands have tastier liver than domestic geese.To achieve the same effect with poultry, the Egyptians began to feed geese and ducks with figs, moreover, they did it forcibly. To obtain large, juicy, soft and fatty liver, birds had to eat huge quantities of figs over several weeks. This technology was adopted by the Jews who then lived in Egypt. Since religion forbids them from eating pork fat and butter for frying, they raised geese in this way for fat, but not for their liver. Until the 19th century, goose liver was considered non-kosher, and Jewish poultry houses sold it profitably. From the Jews, the technology of poultry feeding passed to the Romans, and goose liver pate became one of the favorite dishes of the ancient world.

Foie gras from goose liver (oie) has a more refined creamy taste and softer consistency than from duck liver (canard), which has a pronounced musky aroma and distinct taste. The debate about whose liver is best for foie gras has been going on since the days of Pliny. Today, preference is given to duck liver, since its production is more economically profitable. About 90% of foie gras is produced today from duck liver.

Goose liver - foie gras Foie Gras literally translated from French means "fatty liver". Few people know that the word "liver" in French (and other languages ​​of the Romance group) is derived from the Latin word for figs (figs). The Latin name for the dish "Jecur Ficatum" (liver derived from figs) was shortened to "Ficatum", which became "foie" in French. We can say that today the name foie gras does not justify itself, since instead of figs, birds are fed with boiled corn and even mixtures of soybeans and vitamin supplements.
So geese are not fed with nuts, but figs.
I also bought a liver, in a general store near my daughter in Kharkov -

[Lenochka]

Lenochka, How interesting!!! The conventional cliche to perceive foie gras simply as a French delicacy leaves much behind the scenes. I read it with great interest. Thank you very much!
But when we cook every day, we practically do not think about the fact that many dishes and products are practically part of human history.

I also bought a liver, in a general store near my daughter in Kharkov

I'm glad the purchase was a success!

[Lenochka]

Lenochka, How interesting!!! The conventional cliche to perceive foie gras simply as a French delicacy leaves much behind the scenes. I read it with great interest. Thank you very much!
But when we cook every day, we practically do not think about the fact that many dishes and products are practically part of human history.
I'm glad the purchase was a success!

There is little left to do, to try

So geese are not fed with nuts, but figs.

A beautiful legend.

There is little left to do, to try

I will keep my fists. Good luck!

A beautiful legend.

Maybe a legend, but the fact that now they are fed corn is for sure

If now the geese were fed with figs, it is scary to imagine how much the final product would cost.

If now the geese were fed with figs, it is scary to imagine how much the final product would cost.

Exactly, just admired the picture

Exactly! Or maybe they would include such farms in tourist routes and take money for the opportunity to personally feed a goose a couple of figs.

If now the geese were fed with figs, it is scary to imagine how much the final product would cost.

It is just that figs were not in short supply where such geese were originally fed.

Just in case, I froze the figs. And I learned that this year we have New Year's holidays at work from December 27 I can myself, if I wish, turn back to NG.

I am reporting! Freezing figs is not a good idea. Today I started to bake ficattolu, I decided to take frozen figs. Thawed it. When she began to cut, he turned out to be very flabby, in addition, the inside was brown and ugly. Now it's standing in the stove, the drip is all strong. I think that by the New Year it is better to have dried.Ice cream completely loses its appearance. True, the taste has hardly changed, only some elusive note that is in the fresh has disappeared.

[Irina]

Irina, I have frozen figs already cut - in half rings and quarters. In baking (pies, muffins, etc.) I use it without defrosting.