Goose liver in goose fat

Last Updated on December 4, 2024

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Goose liver soaked in milk overnight, marinated in cognac for 2 hours the next day, then fried in lard, placed in a jar, covered with liquid lard, stored in a cool place after solidification.

Ingredients:

Procedure:

1. Soak the goose liver in milk overnight
2. The next day, remove the liver, dry it, pour cognac over it and let it marinate for 2 hours
3. Dry them with a napkin and fry them in lard so that they are well browned, remember to salt and pepper them
4. Put the roasted liver in a glass and pour hot goose fat over it, let it cool down
5.

Recommendation:

Serve with bread.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika