GOOSE LIVER
This classic goose liver recipe offers a rich and savory experience, perfect for a special occasion. The liver is gently fried to a golden brown, creating a tender and succulent texture. The addition of onions and cloves infuses the dish with aromatic flavors, making it an elegant and satisfying main course.
Ingredients
- Goose liver (Quantity not specified in original recipe.)
- Salt (Quantity estimated (not specified in original recipe))
- Black pepper (Quantity estimated (not specified in original recipe))
- Goose fat (or butter) (Quantity not specified in original recipe. Butter can be used as a substitute.)
- Cloves (Quantity not specified in original recipe.)
- 1 small Onion (Quantity estimated (not specified in original recipe))
- Flour (Quantity not specified in original recipe.)
- 4 slices Lemon (Quantity estimated (not specified in original recipe))
Instructions
- 1If the goose liver is very large, cut it in half. Place the liver in salted water for 1 hour. Then, remove and dry thoroughly on a clean cloth.
- 2Season the liver with fine salt and pepper to taste. Heat goose fat (or butter) in a pan over medium-high heat. Add a few cloves. Dredge the liver with flour. Fry the liver in the hot fat, turning occasionally, until cooked through and golden brown, about 5-7 minutes per side.
- 3While the liver is frying, finely chop the onion and add it to the pan. Cover the pan closely and 'smother' the liver until you are ready to serve.
- 4Serve each piece of goose liver with a slice of lemon.