Goose liver with port


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Ingredients and proportions:

  • 1 kg of goose livers
  • 50 g of butter
  • 350 g of bacon
  • 1 onion
  • Sage
  • rosemary
  • Thyme
  • ½ liter of port wine
  • Salt
  • pepper

Difficulty: medium preparation: 1 hour – Cooking time: 40 minutes

Directions:

this very fragrant liver mousse will find many fans, especially during the holiday season, and will allow for the quick preparation of delicious canapés. Prepare the goose livers by removing the small filaments and the gall bladder containing the gall, rinse them in running water for a long time, then drain them and dry them in a cloth or paper towel. Meanwhile, finely chop the bacon and an onion and fry them in a little butter over low heat. Add the diced livers, let them soak up the cooking liquid and sprinkle with a chopped sage and rosemary, with a little thyme. Add salt and pepper, add half a liter of port wine and simmer for 5 minutes over low heat. Chop the livers, mix with the strained cooking stock, pour into a mold; close and freeze.

Note:

the goose, already renowned four centuries before Christ for the role of watchdog that some of them were able to play at the capitol, is universally renowned for the foie gras it produces. But the goose is also a poultry appreciated rightly for the quality of its flesh. It is mostly prepared roasted because it is very fatty and must melt a little while cooking.
It acquires then all its veal and all its softness.
Goose meat is as rich in proteins as other meats.


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