CookEat Recipe
Goose Liver with Marsala Sauce
Thick goose liver slices cooked in their own fat with the heart, drained and finished in a browned butter, flour and Marsala sauce.
Method
Steps
Step 1
Gather the ingredients: About 450 g food-grade goose liver, professionally prepared; About 50 g goose heart, professionally cleaned; About 100 g attached goose fat, coarsely chopped; Salt and black pepper to taste; 20 g butter; 1 heaped teaspoon plain flour; About 100 ml prepared meat broth; 3 tablespoons Marsala wine.
Step 2
Keep the prepared goose organs cold until cooking. Cut the heart into wedges and the liver into thick slices, about 1½–2 cm. Start with organs supplied for human consumption; do not attempt to remove an attached gallbladder yourself or use bile-stained liver.
Step 3
Put the coarsely chopped goose fat in a frying pan and heat gently until it renders. Add the heart wedges first and cook for about 5–8 minutes, then add the liver slices. Season with salt and pepper and continue gently, turning, until the liver and heart are fully cooked to 74°C, about another 8–12 minutes or longer as needed.
Step 4
Lift the cooked liver and heart out of the excess fat and keep hot. In a separate saucepan heat the 20 g butter with the heaped teaspoon flour, stirring until the flour is hazelnut brown.
Step 5
Gradually stir in the broth and the three tablespoons Marsala. Bring to a gentle simmer, stirring smooth, then add the drained liver and heart. Simmer for a few more minutes, about 3–5, until lightly bound by the sauce. Serve hot.
Cooked it? Rate it.
Cooked 0 times