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Recipe of the week: Hungarian goose liver

Recipe of the week: Hungarian goose liver

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.

Photo: www.facebook.com/VendéglőaKisBíróhoz

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.

FINA

Note: it’s best if goose liver is at room temperature before you start the process.

To achieve a nice, light color after searing, rest it sliced in cold milk or water for about an hour. Now clean the fatty skin and carefully dry it with a paper towel. Cut it into pieces, dice the onion, and put them in a frying pan to render the fat. (It takes approximately half an hour.)

Now drain the grease, pour it into a searing pan and place the seasoned liver on top. Heat the skillet and simmer the goose liver scored-side-down, covered until done.

Note: you should put the biggest piece into the pan first, because it takes longer to cook.

Gently swirl the pan every few seconds. To test if it is ready, take a fork or a toothpick and poke the top of each slice slightly in the middle. Cook until browned and crisp on the outside. You can serve it both hot and cold, on a piece of fresh bread or next to a zesty salad.

Drink Advisor: The crisp acidity and citrusy flavour of the traditional sparkling wines from the Etyek-Buda wine region enhance the richness of the greasy dish.

Featured image:www.facebook.com/PestiDisznó

Source: https://funzine.hu/en/

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