Goose Liver in Lard

Last Updated on October 2, 2024

Husky liver in lard is still a culinary treat today, even though it is a delicacy prepared in times long past. Here is a recipe we have tried and tested from our grandmothers’ and great-grandmothers’ recipes.

Ingredients:

750-1000 g of goose liver lard (pork fat can be used) milk to render the liver thyme salt suitable jars with lids for storage

Procedure:

Remove the goose liver from the blanks, cut into smaller pieces, place in a bowl, cover with milk, and let soak, preferably overnight, for about 12 hours.

Remove the liver from the milk, rinse in a colander with water, drain, pat dry.

Melt the goose fat in a baking dish, put the pieces of liver in it, season lightly with salt and thyme. Place the baking dish in the oven, bake at 180 °C for about 30 minutes.

Remove the liver from the fat. Either put whole pieces of liver into jars or chop them into smaller pieces with a knife, they can also be ground finely.

Cover the liver with lard and leave in a cool place to set. During solidification, turn the jar several times so that the liver does not remain on the bottom.

Recommendation:

Spread the liver on fresh bread, sprinkle with salt and spring onions.

Note:

Text and photo: D. Marounek