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Goose liver in citrus sauce

Goose liver in citrus sauce

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A refined culinary delight ....

  • goose liver700 gr
  • juice from half an orange
  • juice from half a grapefruit
  • a nut of butter
  • salt to taste

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Goose liver in citrus sauce:

Cut the liver into slices.

Put the butter in the pan, then the liver and fry over low heat with a lid.

After 5-6 minutes, turn it over, leave it for another 5 minutes and add the orange juice and grapefruit over it.

After another 5-6 minutes, drain the juice and let it simmer for 2-3 minutes, browning nicely.

Remove to a plate, salt and serve with the sauce.

It combines perfectly with a beet and red cabbage salad.

Goose liver with hummus

The memory of the old gang, the head of the card in my grandmother's yard, is still alive in my mind. According to my mother and grandmother, on the occasion of my baptism which was to take place in a few days (with the eyes of the mind, as if I remember the phase & # 8230 !?), my father brought a Gascon from the market, who was to be prepared baptismal font. The surprise was total, when the next day, the gangster turned out to be a gang, because he had just laid an egg. The family council then decided not to cut the gang.

I grew up with the gang! The goose never hatched, but each year it laid most of its eggs, including in the months when the other geese hatched. The eggs were hatched by the other geese on the card. As the freshmen appeared, all from the card, they were taken over by the "family gang" who led them in Indian lines to the nearby river, watched them closely, avoiding the Gascons from other cards and who directed our card of geese, to the house, every night. It's as if I see the old gang, tantos, at the head of the card, swinging lazily towards the house and entering the gate of the house from the street. It was a great sadness when the gang died of old age at the age of 14-15.

What about this trade !? That liver, stuffed with a goose, as big as a palm, which is sold in the market, at forbidden prices, never attracted me, thinking not of the price, in particular, but of how the liver reaches those dimensions, the goose being kept without water for a few days before slaughter. I found in the market, after many searches, ordinary liver (frozen), from geese raised in the yard, larger than turkey, duck or chicken, sold at an affordable price, from which I prepared the following recipe.

Ingredients needed in the recipe: goose liver, a box of chickpeas preserved in brine, sesame seeds, fresh butter, olive oil, coarse salt, garlic.

Thawed goose livers (left in the refrigerator in the evening until the next day) are peeled from the skin and washed with blood under a few jets of cold water. Drain in a sieve and dab with absorbent paper or a clean cloth.

Fry the sesame seeds in a well-heated pan until lightly browned.

The ready-boiled chickpeas (separated from the canned water), put in a blender together with the fried sesame seeds, olive oil, coarse salt and 2-3 cloves of garlic. Keep a little salted water from the can to dilute, as appropriate, the humus composition.

Mix the ingredients until you get the desired consistency for the hummus paste.

The secret to frying poultry liver! The liver of the bird should not be too fried, nor in the blood. Goose livers are fried, over medium heat, in a mixture of fresh butter with a little olive oil (to avoid burning butter), well heated. Frying is done as long as the blood disappears, without burning the pieces of liver. Watch on the edge of the pieces of liver, how it changes color, as it is fried. The pieces of liver turn on the other side at the right time.

The livers are seasoned with coarse salt and peppercorns, freshly ground, after the fire has gone out under the pan.

How is the preparation served? The liver will continue to cook (under the influence of the accumulated heat) until the preparation of the preparation, reason for which the service must be done as soon as the livers have been fried.

The preparation is served hot, with a hummus garnish.

The sauce in which the goose livers were fried will be dripped over the hummus and especially over the livers, in order to keep them musty.

A glass of house wine from figs, dry, cold, can not be missed, for a complete feast, to the taste of all gourmets.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! If you are not convinced yet, you will surely do so soon & # 8211 healthy eating is a step towards the health of the heart and soul of each individual. Abroad, there are sustained campaigns to promote healthy cooking, but also local recipes, not necessarily simple.

Goose breast with mushrooms on slow cooker

Remove the skin from the goose breast, then cut in half.

The pieces are slightly browned in oil.

Peel and chop the onion, then place it on the bottom of the slow cooker ceramic pot.

Place the browned breast pieces over the onion,

and then cover with wine.

Put the lid on and set the time you want it to be ready.

Serve hot, along with polenta and an egg sauce with cream and, of course, chopped parsley.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

How to make the recipe for roasted goose steak & # 8211 red, tender and juicy?

How to prepare meat for goose steak?

I showed you the whole goose above. It needs to be arranged a bit. First I thought the flakes and tulles that escaped the breeder's vigilance & # 8211 were not many. I cut off the excess skin and removed the "bags" of fat attached to the inside of the goose cavity. From these are made scallops and lard & # 8211 see here the recipe for crispy jumari.

I cut the first 2 distal segments (of the 3) of the wings. They are not roasted but go to soup. They don't have much meat on them, they are skin and bone.

How to season and marinate the whole goose steak?

I thoroughly wiped the goose with paper towels to get rid of moisture. I poured cognac over the meat (first inside, then outside) and massaged the goose well. What a fine aroma! You can inject your chest and thighs with cognac & # 8211 with a syringe and needle. For this you need another 50-75 ml. The alcohol fantastically tenderizes the meat and comes out to cook (evaporates) so children can also eat this goose steak. In extremes you can replace it with freshly squeezed orange juice.

Then I seasoned the goose in abundance (inside + outside) with salt, freshly ground black pepper, a little sweet paprika (paprika) and cumin seeds. Cumin, in addition to the great aroma, also has a digestive role and is used for all fatty steaks. I put salt like the world, more than a normal chicken steak. I sprinkled everything with 2 tablespoons of oil and massaged the bird well to adhere the spices to it.

I chose a large and deep tray in which to fit my goose and have room for potatoes. I put the bird in the tray, put it completely in a big plastic bag and put it in the fridge for 24 hours (not just overnight!). The goosebumps are dense and the flesh is quite compact and needs plenty of spices and time to penetrate them.

Method of preparation

The goose is seasoned on the inside with salt and pepper, especially in abundance.

Gortocala, apples and onions are cut into large pieces and the gang is filled with them. Then the gang is closed with a toothpick or in the way shown by the cami. I also closed with toothpicks.

From carrot, parsnip, celery and onion, make a bed on a tray greased with oil. Place the goose, put a glass of red wine, to black and put it in the oven heated to 250 *. oven temperature at 180-200.

Every 20 minutes, sprinkle the goose with the juice formed in the tray

It takes 2 1/2 hours to bake. 5 minutes before it is ready, I greased it all over with sweet soy sauce, ketcap manis and put it in the oven. You can also grease it with a brine (water with salt to taste) and honey, to make the skin crispier.

After the time has passed, put the goose aside, warm, drain some of the fat, and put the vegetables in the blender, add 50 ml of wine and bring to a boil the mixture (to eliminate the aroma of alcohol), which becomes an absolutely extraordinary sauce!

"Goose corns with round rice circle"

"Take goose shirts, wash them, salt them, dye them. Under the chicken put nine or ten slices of onion and chopped carrots. you stuff the corn with cloves, then you put half a liter of sour cream, a handful of posmag and a few pieces of butter or good fat.
Cover with the lid, put the embers underneath and on top and let them cook for an hour. Then take out the mayonnaise and take the fat out of the sauce and, over the other roots and cloves, put a few tablespoons of zama and remove them quickly.
Then place the corn on the plate, where that rice circle should be ready, and pour the sauce over it. That circle of rice is made as follows:
Put a piece of butter to heat, put inside chopped green parsley, put 83 drams of rice, cut an onion in four, add a little pepper. Then let them boil for an hour and add a little zama from time to time so that the rice does not brown. As soon as the rice is soaked, take out the onion and pepper and put a piece of crayfish butter.
Then put another piece of butter in a tin to heat it up, add a little green parsley and a few sliced ​​mushrooms and let them drop, then add a little crushed pepper. When it is low, add a little flour, a tablespoon or two of sour cream and lower again. From the above-mentioned rice, make a beautiful circle around the plate, and then place a row of mushrooms and a row of crayfish necks across it, two fingers apart from each other, so that it is like a rope. Then, when the circle is ready, you will put the goose pies with their sauce ”.

The crayfish are boiled alive in boiling water flavored with peppercorns, a bay leaf, a bunch of parsley and half a lemon. If you can't find fresh crayfish, you can replace them with shrimp. After you have boiled the crustaceans (they turn red) in water, remove them with a whisk, let them cool and then peel them. The meat is found in tongs and tails ("necks"). The carapaces, together with some soup vegetables, are browned in the oven and then boiled in strained flavored water. Allow to drop a lot, and at the end strain the liquid once more.

We made a risotto with Bonduelle mushrooms in a jar and soup-base (stock) resulting from the water in which we boiled crayfish and vegetables. Finely chop a small onion and fry in butter until translucent. For a richer flavor you can finely chop a little celery. Add the rice (be careful, risotto is made only from certain varieties of rice, those rich in starch) and harden. Be careful to keep an eye on the pot because the rice does not have to change color. Then add a little wine and increase the flame. Allow the alcohol to evaporate, add the mushrooms and then add a pinch of hot crayfish soup and mix gently continuously. When you "resist" add more liquid. It should normally take about 20 minutes. When ready, remove from the heat and add grated butter and Parmesan cheese and let it rest.
We chose to make this preparation with stuffed goose liver, ie foie gras. Cut with a knife whose blade has been previously heated slices one centimeter thick. Heat a pan well. Foie gras is 95% fat so it doesn't need anything for frying. Put the pieces in a very hot pan, season with salt and pepper and do not leave the pan in your hand. Turn the slices with a spatula and a spoon all the time pour the hot fat over the pieces of liver. Set it aside.
For the sauce, finely chop an onion and boil it in a little wine. Let it cool, then add the concentrated soup, even pieces of shellfish shell, two cloves, let it drop, strain it, then add the liquid cream and keep it on the fire until it reaches the consistency of a sauce. Season.

Serve as in the picture or as you wish. We recommend Ammos Rose from Crama Histria. Thanks to Selgros for the ingredients and Microgreens for the microplants. Good appetite.


1. Boil for 30-45 minutes the liver, spleen, bacon with 3-4 bay leaves, peppercorns, coriander and a teaspoon of salt. Froth the juice. Remove from the boil, leave to cool, then cut all the cubes. I usually use a spleen, but if you can't find a spleen in the store, it's not a problem, because it's not a mandatory presence for a good lebar. The necessary and mandatory strict is the liver and bacon stuffed with meat.

2 Put the chopped meat and the two onions through the mincer. If you think they are not very finely chopped, put them in the car once more. Season the mince with a tablespoon of freshly ground pepper, a tablespoon of salt, a tablespoon of crushed coriander seeds, and a few 5-6 allspice seeds crushed in mortar. My advice is to avoid using in the kitchen, including this lebar recipe, spices bought already ground, because they have significantly lost their taste and flavor. You will really see the difference in quality when you grind or crush the spices when you need to prepare a meal. They have a much stronger aroma. We add milk to our composition. Mix the composition well until a paste is obtained. If necessary, add another pinch of juice from the pot in which they cooked the meat.

3. Fill the mats with the obtained paste and tie them at the ends with string. We prick them with a needle and put them to boil, in the same juice in which they boiled the meats. Simmer for about 30 minutes. The mat will tighten and the liver sausage will strengthen. We take them out, let them cool and then let them cool. They will harden well so that they can be cut into slices, and the next day the lebar will be just right to eat.

This is one of many lebar recipes. The Germans usually use powdered milk and several spices. This type of sausage is very versatile and supports a lot of variety and imagination, in terms of spices and participating meats.

Yukatan sauce recipe. Pickled red onion in citrus sauce with pepper and allspice.

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How to prepare foie gras terrine from goose liver

Start by carefully removing the liver from the vacuum pack and placing it in a bowl with high walls. Pour 1L of milk over the liver (enough to cover it) and refrigerate for 24 hours (with lid).

The next day, take it out of the fridge and let it reach room temperature for a few hours (still immersed in milk). When it reaches 16-20C, you can move on to the next step: cleaning the veins / arteries and other nerves that run through it in depth.

Remove the liver from the milk and drain gently on thick paper towels. It is very fragile! It works very delicately with him. The first step is to separate the lobes: it has a larger lobe and a smaller one. Spread a sheet of baking paper (waterproof) or plastic wrap on the worktop and place the larger lobe on it. You work a lot with your hand, with your fingers and possibly with a knife with a short blade. The simplest is to see a clip that shows exactly the maneuvers and steps to follow. Video of the Chefs' Workshop:

Reached the phase in which both lobes are cleaned of nerves, we continue with their seasoning. First sprinkle some salt and pepper on the "damn" surface and then sprinkle with half the alcohol.

Gather the halves (close like a book) and season the outside as well. Wrap tightly in baking paper and place in an elongated shape (cake or cake) and refrigerate again for another 24 hours. This is the "embalming" time in which the alcohol breaks it down and helps the salt and pepper to be absorbed as deep as possible in its texture.