Garlic Goose Liver

Prep Time:
TBD
Cook Time:
TBD
Ready Time:
TBD
Ingredients:
Garlic:
  • 1 bulb of Greek garlic
  • 80 ml olive oil
  • 1 twig of rosemary
Goose liver:
  • 200 g foie gras
  • 3 g salt
  • 2 cl Calvados
Arrangement:
  • 10 small slices olive bread
  • 1 twig lemon thyme
Preparation:
Garlic:
Peel the garlic and blanch three times using fresh water every time. Vacuum with olive oil and rosemary. Cook in a fusionchef water bath at 185 °F for 35 minutes and then cool. Salt slightly before serving.

Foie gras:
Cut the foie gras to remove sinews and blood vessels leaving the remaining pieces as big as possible. Pass the through a sieve. Salt the pieces of liver and marinade with Calvados. Vacuum and roll out until 5 mm thick. Marinade for 12 hours then pass through a sieve.

Arrangement:
Spread the liver on the bread slices and top with garlic. Garnish with leaves of thyme.

We thank Matthaes publishers for providing this recipe from the book "Heiko Antoniewicz, Sous-Vide".
Wine Pairing: