Easy Foie Gras Recipe

Organ meats, including liver, are considered one of nature’s most powerful superfoods. I grew up eating lots of liver. Organ meats were the cheapest considering the high prices of meat in my country of origin, Algeria. I now thank my mother who introduced this super-food to me and my siblings without knowing that she is actually feeding us one of the most nutrient-dense food. Packed with vitamin A, iron, B vitamins (especially B12) and much more makes it a great super food for fertility, pregnancy and a wonderful first food for babies first food.

The recipe I am sharing with you today is an inspiration from all the ” foie gras ” I had when I lived in Europe. My favorite was duck foie gras, but I could not find duck liver locally.

Easy Foie Gras Recipe

Ingredients

2 pounds chicken liver
1 medium size diced onion
2 tbs ghee ( I use this brand )
2 tbs coconut aminos ( I use this brand )
Sea salt and pepper
Melted organic butter

Instructions

In Pan put the ghee to heat and add the liver salt and pepper
Stir and cook for 10 minutes on high heat
Take the liver out and set apart
Add the onion to the heated oil and cook until golden
Put the liver back in the pan and add the coconut aminos
Cook for another 5 minutes while steering
Set a side to cool a little bit and then put the mixture high in a food processor until you get the texture you like. Personally I like it like paste to spread on sourdough bread or veggies.
Put the paste in these secure and air free jars add the melted butter on top, secure close it and keep it in the fridge.

Note: Fresh foie gras has a refrigerator life of 3 weeks. Frozen foie gras can last up to one year.

If you have any other recipes that you like please feel free to share it in a comment. This is a very easy recipe for a busy mom and daycare owner.