Method of making foie gras using duck liver produced by raising ducks without cage and force-feeding, and the foie gras
Assignee153 Korea Co., Ltd.
InventorDong Wook SHIN
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Abstract
The present disclosure relates to a method of making foie gras, and more particularly, to a method of making foie gras using duck liver and the foie gras made thereby, the method allowing foie gras to be made using a duck liver produced by raising ducks without force-feeding to provide balanced nutrition and promote health and allowing the foie gras to have a texture that is juicy inside and crispy outside to improve the texture and flavor of the foie gras.
Claims8
A method of making foie gras using duck liver produced by raising ducks without force-feeding, the method comprising:
- (a) preparing duck liver, solidified plant-based soy protein, and lard capsules;
- (b) removing a liver smell from the duck liver;
- (c) curing the duck liver;
- (d) adding the duck liver, the solidified plant-based soy protein, butter, whipped cream, honey, additives, and avocado oil into a blender to mix the same and finely grind a mixture thereof;
- (e) adding some of the ground mixture into a mold;
- (f) spreading the lard capsules on the mixture added into the mold;
- (g) repeatedly performing steps (e) and (f) to obtain a stacked mixture, in which the mixture and the lard capsules are sequentially stacked, and initially baking the stacked mixture in an oven to form a mixture lump;
- and
- (h) forcibly injecting air into the mixture lump to simultaneously form a void in the mixture lump and expand an exterior of the mixture lump, forcibly injecting the remaining mixture not added into the mold into the void to fill the void, and then baking the mixture lump in the oven to complete making the foie gras.
A foie gras made by the method of making foie gras using duck liver produced by raising ducks without force-feeding, the method comprising:
- (a) preparing duck liver, solidified plant-based soy protein, and lard capsules;
- (b) removing a liver smell from the duck liver;
- (c) curing the duck liver;
- (d) adding the duck liver, the solidified plant-based soy protein, butter, whipped cream, honey, additives, and avocado oil into a blender to mix the same and finely grind a mixture thereof;
- (e) adding some of the ground mixture into a mold;
- (f) spreading the lard capsules on the mixture added into the mold;
- (g) repeatedly performing steps (e) and (f) to obtain a stacked mixture, in which the mixture and the lard capsules are sequentially stacked, and initially baking the stacked mixture in an oven to form a mixture lump;
- and
- (h) forcibly injecting air into the mixture lump to simultaneously form a void in the mixture lump and expand an exterior of the mixture lump, forcibly injecting the remaining mixture not added into the mold into the void to fill the void, and then baking the mixture lump in the oven to complete making the foie gras.
Dependencies are inferred from the claim text.