Goose liver

Surely many people know or have heard the name of the most famous French dish Fois gras. If you translate literally from French, then you get a fatty liver. For the chef's famous delicacy, the liver of geese is used, which was fed either a mixture of walnuts and flour, or barley flour, with the addition of figs. The main lovers of goose liver are the French.

In stores in France, you will always find goose pate, though at sky-high prices. But a true French foodie doesn't think of a festive table without Foix gras on favourite holidays like Christmas or New Year. You will have to pay from 70 or more US dollars for one kilogram of goose pate.

In many European countries, as well as in some states of the USA and Canada, the production and sale of goose liver pate is strictly prohibited and punishable by law. This is due to the fact that geese are used for the production of real Foie Gras, which are specially grown and sadistically killed for the sake of pate.

Researchers have also contributed to the ban on goose pate, who claim that the liver of a forcibly fattened goose contains a large amount of amyloids, harmful substances that can affect the human brain. Now the harm of goose liver pate has been scientifically proven.

Even in ancient Egypt, a dish was known that strongly resembles the modern goose pate. The Egyptians were observant inhabitants of Antiquity, they somehow noticed that before flying to their homeland after wintering in warm countries, geese stocked up on fat in the liver area. After the fall of Egypt, other great people of antiquity adopted the recipe for goose pate. The Romans were famous for their feasts and one of the most desirable dishes on the tables of the nobility was goose pate. Thousands of years ago, people appreciated the benefits of goose liver and enjoyed eating dishes based on it.

Not only Foix gras pate can be made from goose liver, but also other dishes. For the everyday menu, you can fry the liver with onions as usual, and if you add a couple of spoons of sour cream or cream, you get goose liver under a creamy sauce. For special evenings and occasions, a light and tasty dish is perfect - stewed goose liver in wine sauce with prunes.

The maximum benefit of goose liver will be if you cook it in melted butter. And it is better to extinguish or passage, then there will be no harm from the goose liver at all, and the body will receive only useful and nutrients. The low calorie content of the goose liver allows this product to be considered dietary. It is optimal to eat 150 grams of goose liver every day. The calorie content of the goose liver is low and you will not gain excess weight, but you will receive useful elements that will make up for the lack of animal fats, proteins and vitamins in your body.