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Goose liver differs from the offal of other birds by its increased caloric content, which is 412 kcal. This energy value is associated with a high content of fat in the liver. A special French delicacy is the liver of foie gras, or fatty liver, which is obtained by over-feeding a goose or duck. As a result, the liver of fattened birds is increased several times.
The most common dishes from goose liver are goose pate and foie gras. Foie gras is a specially prepared liver of a fattened goose. Foie gras is not just a dish, it is an ancient heritage that has its roots since the days of ancient Rome. Although now this dish is considered to be part of French cuisine. But no matter how much time has passed, this delicacy is still considered an exclusive delicacy and is associated with a luxurious lifestyle. Without exaggeration, we can say that this is the highest level food. The quality of the dish is directly dependent on the goose liver, which you will acquire. This foie gras is made in France, there are 3 options for sale: raw foie gras, which must be prepared within 1-2 days, half cooked in ceramic terrines or jars and cooked canned.


Goose liver is rich in nutrients - thiamine, methionine, sodium, phosphorus, potassium, magnesium, etc.

Delicious dishes made from goose liver - this is a real delicacy, which is worth pampering yourself and your loved ones. There are a large number of recipes from goose liver for every taste. To reduce the calorie content, the liver is better to steam or just boil. In order to properly boil this by-product, it is necessary: ​​immerse the liver in water and wait for the water to boil, then cover the container with a lid and reduce the heat; in 15 minutes the dish will be ready. Terrine, cutlets and many other dishes are made from goose liver.

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