Foie gras is the fatty liver of ducks that have been excessively fattened. It is rich in nutrients and contains a large amount of iron, making it an ideal food for blood supplementation and health maintenance. But how should foie gras be eaten? How can it be both delicious and nutritious?
Nutritional Value of Foie Gras
Foie gras contains 40% to 60% fat, which is equivalent to the cream on decorated cakes. Among these fats, unsaturated fatty acids account for 65% to 68% of the total fat content, while the remaining one-third is saturated fatty acids. In addition, every 100 grams of foie gras contains 4.5 to 7 grams of lecithin, which is three times that of normal duck liver. The unsaturated fatty acids in foie gras, along with copper, triglycerides, lecithin, deoxyribonucleic acid (DNA), and ribonucleic acid (RNA), have high medicinal value.
Benefits and Functions of Foie Gras
1. The vitamin A content in foie gras far exceeds that of milk, eggs, meat, fish, and other foods, and it plays a role in maintaining normal growth and reproductive function.
2. Eating foie gras can protect the eyes, maintain normal vision, and prevent dryness and fatigue of the eyes. It can also maintain healthy skin color, which is of great significance to skin beauty.
3. Regular consumption of foie gras can also supplement vitamin B2, which is important for supplementing important coenzymes in the body and detoxifying certain toxic substances.
4. Foie gras also contains vitamin C and trace element selenium, which are not found in general meat products. They can enhance the body's immune response, have antioxidant and anti-aging effects, and inhibit the production of tumor cells.
5. Foie gras is rich in iron, which is an essential element for the production of red blood cells. Lack of iron can cause fatigue and pale complexion. Eating foie gras in moderation can make the skin rosy.
How to Feed Foie Gras to Babies
Foie gras is the liver of animals and contains toxins and a lot of fat. It is best for babies to eat foie gras paste. Foie gras paste can be spread on slices of bread or mixed with rice or noodles to feed babies.
Recipe for Foie Gras Paste:
1. Remove the skin fat and blood vessels from the foie gras and wash it thoroughly.
2. Chop it into a paste, add salt, soy sauce, and marinate for two hours.
3. Add water and bring to a boil in a clay pot over high heat, immediately reduce to low heat, then uncover and stir with a spoon continuously. When the moisture dries up and becomes a paste, turn off the heat and let it cool. Store it in a sealed glass jar in the refrigerator. Take it out and serve when needed.
Note: Foie gras is a high-fat food, and the amount consumed by babies should be controlled. Overconsumption can cause metabolic disorders and obesity in babies.
How to Make Foie Gras Delicious and Nutritious
Crispy Foie Gras with Exotic Mushrooms
Ingredients: French foie gras, canned enoki mushrooms, asparagus tips, tomatoes, Japanese barbecue sauce, umami sauce, minced garlic, soy sauce, glutinous rice flour, butter, cornstarch.
Instructions:
1. Immerse the foie gras in boiling water for 1 minute, remove and pat dry with a towel, then coat the surface with glutinous rice flour.
2. Heat 15 grams of butter in a pan over low heat until melted, then add the foie gras and fry each side for 1 minute until 80% cooked. Remove and plate it; slice the enoki mushrooms the same way as the foie gras.
3. Heat 15 grams of butter in a pan over low heat until melted, then add the enoki mushrooms and fry for 3 minutes until both sides are golden brown. Remove and arrange them on the side of the foie gras.
4. Blanch the asparagus in boiling water for 1 minute, remove and drain, then arrange them on the plate with tomatoes.
5. In a separate pan, add Japanese barbecue sauce, umami sauce, minced garlic, Japanese soy sauce, and dried onion flakes over low heat. Bring to a boil and thicken with cornstarch slurry. Pour the sauce over the foie gras and enoki mushrooms.
Homemade French Red Wine Foie Gras
Ingredients: Foie gras, blueberry jam, red wine, black pepper, black pepper, honey.
Instructions:
1. Slice the foie gras to a thickness of about 8-9mm, marinate it with red wine and black pepper.
2. After marinating for about 10 minutes, coat both sides with starch, then pan-fry the foie gras over low heat, constantly flipping, until both sides are crispy and fragrant. Plate it.
3. In another pan, heat a small amount of oil, add blueberry jam, red wine, honey, black pepper, and black pepper. Cook until the sauce thickens, then drizzle it over the foie gras. Serve.
Cold Foie Gras Salad
Ingredients: Cured foie gras, coriander, broccoli, sesame oil, marinade, white sesame seeds.
Instructions:
1. Slice the cured foie gras and arrange it on a plate. Toast the white sesame seeds until fragrant and set aside.
2. Mix the marinade with sesame oil and the toasted white sesame seeds. Place the coriander on the side of the foie gras and pour the marinade over it. Cook the broccoli and place it in the middle. Serve.
The advantages of this recipe are quick and convenient preparation, minimal handling of coriander and foie gras, and minimal loss of nutrients.
Precautions for Eating Foie Gras
1. Foie gras is a high-fat food, so it is best to consume it in moderation when eating other fatty foods. Overconsumption can make it greasy and affect appetite. It can also lead to excessive fat intake and obesity.
2. Foie gras contains high levels of cholesterol, so patients with cardiovascular diseases should consume it less or avoid it.
3. Foie gras is the liver of animals and contains toxins. Therefore, when consuming foie gras, it needs to be thoroughly cooked to ensure it is fully cooked and should not be eaten raw or bloody.
