How to make it

  • marinade your goose liver 24 hours in a 3 to 1 ratio of port wine to cognac, (english port wine is the best) making sure the liver is completely covered,turning several times during the 24 hours
  • cut goose liver into 1/4 inch slices
  • on a firery hot grill get a frying pan smouldering and sear goose liver approx. 1 minute on each side
  • serve with diced shallot, toast points,lemon zest,radish slices,caviar, sea salt,cracked pink peppercorns.on the side.

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  • elgourmand 7 years ago
    Well, you can't say it isn't different. I'll never get goose livers here but maybe duck. Thanks for the post. RJ
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