Goose Liver With Balsamic Plum Gravy - Featured Recipe -
Featured Recipes

Goose Liver With Balsamic Plum Gravy

Photo by Ryan Opaz
Serve with brioche.
Categories: Game, Poultry
Photo by Ryan Opaz
Step 1
1 piece • Goose liver
2 tbsp • Butterfat
Cut 1 goose liver into 4 medallions.

Fry it in 2 tbsp. of butterfat on both sides.

Remove from pan.

Depending on the size of the liver pieces, finish them off by frying them in the oven for another 5 minutes.
Step 2
0.5 cup • Chicken stock
4 tbsp • Plum balsamic vinegar
1 tbsp • Butter
Add a half of a cup of chicken stock to the pan and let reduce it.

Remove from the stove.

Add 4 tbsp. Plum Balsamic Vinegar to perfume the liver.

Mount it with 1 tbsp. of butter.

Place a piece of liver in the centre of a plate and pour some of the gravy over it.
Serve with brioche.


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