Amuse-bouche: Seared goose liver with fig jam.

 

I invited my friend, Joy, round to supper on Friday and I had decided that I would make steak and kidney pie and as I rummaged around my freezer (for I knew I had kidneys therein as well as the beef) I pulled out what I thought was a very small pack of kidney.  To my surprise (for I had not labelled the pack) I discovered, once it had defrosted, that is was a goose liver I had vacuum packed and put into the freezer  when I had bought a goose  two Christmases ago. The goose, however, is long gone!

Here is the recipe for the seared liver.  Well, I don’t think it can really be called a recipe more a suggestion as to what to do with that goose liver you may find lurking in your freezer!

What you’ll need for two people as a mini first course – the amuse-bouche is:

  • Large frying pan (I used my large, round flat griddle pan)
  • 1 goose or duck liver cut in two*
  • 1 large slice of bread, crusts removed and cut in half
  • Butter**
  • Fig jam
  • Chopped chives – optional

What you’ll need to do:

  • Place a teaspoon of fig jam on your serving plates and keep plates to one side
  • Melt the butter in the pan and place the two pieces of bread to fry. When light golden turn over and fry the other side of the bread
  • Once you have turned the bread over to fry the second side place the liver pieces on the griddle to sear quickly, turn over and sear the other side.  The liver should be pink inside and not over-cooked.
  • Place a piece of fried bread on each plate and top with a piece of liver and sprinkle with chopped chives if liked.

*Depending how large your goose may be (goose liver usually only comes with a goose, I don’t think I have seen it sold separately here in the UK) you may have enough for 3 to 4 people)

**I use clarified butter as it can be cooked to a higher temperature without burning – very good for searing.

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