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Recipe of the week: Hungarian goose liver
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Culinary adventurers, Funzine has got something really exceptional for you. Please welcome the star of November, a real Hungarian delicacy, libamáj (goose liver), an easy but fancy dish that will wow your guests.
You might be familiar with French gastronomy’s well-known specialty, foie gras (goose liver) which is a bit different from our beloved appetizer, but the preparation process is essentially the same. Although terrine and pâté are very popular, this time we introduce our pan seared goose liver to you.
Follow the step-by-step instructions below and create the perfect starter!
Ingredients:
- 500 gr fat goose liver,
- 500 gr fatty goose skin,
- 1 onion,
- a small amount of water,
- salt and ground pepper to taste.
Directions:
Clean, and devein the liver if necessary. It is a little bit of a messy job: first, separate the lobes then take out the veins. To do so, try to move away the flesh without breaking it up too much, and follow the vein with your finger gently pulling it up. Remove any discolorations (green and bloody areas) with a knife. The searing process will get rid of most of the veins, so you don’t have to be very thorough.
Note: it’s best if goose liver is at room temperature before you start the process.