Goose liver in grapes
4 servings
30 minutes
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
Calories840.4kcal
Proteins23.4grams
Fats50.5grams
Carbohydrates68.4grams
Port wine
0.5
glass
Onion
1
head
Wheat flour
20
g
Margarine
25
g
Water
0.5
glass
Sugar
100
g
Toast
8
pc
Ground black pepper
to taste
Salt
to taste
1
Cut the liver into large pieces, season with salt and pepper to taste.
- Goose liver (foie gras): 500 g
- Ground black pepper: to taste
- Salt: to taste
2
Bring the water to a boil, dissolve sugar in it, add grapes, and remove the pot from the heat.
- Water: 0.5 glass
- Sugar: 100 g
- Seedless green grapes: 300 g
3
Fry chopped onion in margarine, add port wine.
- Margarine: 25 g
- Onion: 1 head
- Port wine: 0.5 glass
4
Add grapes with syrup in about 1 minute.
- Seedless green grapes: 300 g
5
Coat the liver in flour, place it on the grill for 30 seconds.
- Goose liver (foie gras): 500 g
- Wheat flour: 20 g
6
Then fry on both sides and remove from heat.
- Goose liver (foie gras): 500 g
7
Place the cooked liver on pieces of toast and drizzle with sauce.
- Goose liver (foie gras): 500 g
- Toast: 8 pieces
