ISO Recipe for Hungarian Foie Gras
I once had hugarian foie gras: whole lobes of goose liver, sealed in a jar with fat/renderings and possibly some paprika. It was served cold, our host pulled it from the freezer to the fridge and served it on warm toast with a little salt and pepper.
Does anyone know how to make this? I'm not looking for terrine or pate: the fat should be separate from the liver itself. I think I can get the goose liver from Hudson Valley, but wanted to throw it out there.
Thanks ahead of time!
Hello Tizinu, I just made it two days ago and it came out wonderful! my grandfather was hungarian, and he prepared it this way: you buy the raw fattened goose liver and at least twice as much in weight of the fat from the goose (used to be the fat from the same animal that gave the liver, now goose fat comes in handy 1 kg portion), mind you a fattened liver is at least 6/700 grams, the one I bought (66 euros per kg!!! while the fat was 15 euro per kg....), you need a few (I used 3 but next time will use more) cloves which you plant in the bottom part of the liver, you place half of the fat in a pot and the liver (which is hard as butter and rather pinkish in color) on top, the rest of the fat around and over the liver. You cover with a lid and you switch the fire to the minimum, please use a small fire, not the bigger ones. It took more then one hour fro the fat to melt down completely and become totally clear, then I cooked the liver for more then another hour in the increasingly hot fat, which for the last half an hour basically boiled. I checked a few times with a metal skewer until I found the liver dry inside (the liver becomes very soft once hot, then it becomes slightly harder) then switched off the fire, placed the liver in a terrine or any other ceramic container and poured enough fat on it to cover it entirely. Once cold I placed it in the fridge for one night, then you can enjoy it by digging through the fat which you will use on a piece of bread as butter (better warm bread, like toasts are perfect) till you reach the liver, cut off thin slices which you place on the bread, a small sprinkle of sweet paprika and a tiny sprinkle of salt, enjoy it!!
I would say that what you had was in fact a terrine: the foie cooked in the jar with some spices - no more and no less.
Hungarian foie gras is a bit different from French, a coarser taste, but the preparation is essentially the same: devein, season, press into jar/terrine mould and cook to the desired level of doneness (mi-cuit for me). Part of the fat will render and rise to the top.
Eric Léautay has a different method: spread deveined and seasoned liver out on a baking sheet, cook and press into jars while still warm. Top with rendered fat. With this method the degree of doneness is easier to control and more even.
The taste of the whole concotion depends on your liver and the seasoning - I'd go easy on the paprika. Let mature a couple of days in the fridge, it will keep fine as long as it is covered with fat.