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- Goose Liver with Onions, Thyme and White Wine
Goose Liver with Onions, Thyme and White Wine
Ingredients
Step by step process
Preparing the ingredients
- 1
Trim the goose liver of membranes and veins, rinse and pat thoroughly dry. Cut larger pieces into bites of a similar size so they cook evenly.
- 2
Peel the onions and slice them into thin half moons. Rinse the thyme and strip the leaves from the sprigs.
Searing and finishing
- 3
Heat half the butter in a pan and slowly fry the onions until golden, about 8 minutes. Then push them to the edge of the pan.
- 4
Add the remaining butter, turn up the heat and add the liver. Sear it briskly for 2 to 3 minutes on each side so it stays gently pink inside. Sprinkle with thyme.
- 5
Deglaze with the white wine and let it bubble for a minute, until the alcohol evaporates and a glossy sauce forms. Season with salt and pepper only at the end, liver salted too early turns tough. Serve with fresh bread.
More tips:
Salt the liver only after searing. Salting too early draws out the juices and makes it tough.
Instead of white wine you can use a spoonful of port, which gives the liver a sweeter, fuller note.
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Topic: Czech Cuisine
