CookEat Recipe
Goose Liver and Heart with Lemon
Thick goose liver slices and wedges of heart cooked in their own rendered fat, drained and served simply with lemon.
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; 1 lemon, cut into wedges.
Step 2
Keep the professionally prepared organs cold until cooking. Use parts sold for human consumption, with any gallbladder already removed; discard bile-stained or otherwise unsound liver. Cut the heart into wedges and the liver into thick slices, about 1½–2 cm.
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. Continue gently, turning, for about another 8–12 minutes or as needed until both liver and heart reach at least 74°C.
Step 4
Lift the cooked liver and heart out of the excess fat and serve hot with the lemon wedges. The liver, heart and attached fat together make about 600 g before cooking; their individual weights are working estimates.
Step 5
For the separate Marsala-sauce variation, cook and drain the same organs as above. In another saucepan heat 20 g butter with 1 heaped teaspoon flour until hazelnut coloured. Gradually add about 100 ml ready-to-use broth and 3 tablespoons Marsala, stirring. Simmer until smooth, add the cooked organs and simmer for 3–5 minutes. Serve hot with the sauce, omitting the lemon wedges. These sauce ingredients are additional.
Step 6
For grilled goose breast, use about 600 g professionally prepared boneless goose breast in two pieces. Insert thin strips of 40 g prosciutto into small incisions and season with 1 tablespoon oil, pepper and a little salt. Grill over moderate indirect heat at about 180–200°C, turning and finishing with gentle direct heat if needed, until 74°C throughout, about 25–40 minutes depending on thickness. Rest briefly and slice. Four rinsed and dried salt-packed anchovy fillets, cut into small strips, may replace the prosciutto; reduce added salt. This is a separate four-portion dish, without the liver, heart, rendered-fat method or lemon.
Step 7
For a whole roast goose following the domestic-duck method, use a professionally dressed goose of about 3 kg, 120 g broad thin cured-fatback slices, 2 tablespoons oil and a little salt. Salt the cavity, wrap the breast in the fatback and secure with food-safe string. Spit-roast over indirect heat at 180–190°C with a deep drip pan for about 3–3½ hours, basting with separate portions of oil and salting the outside sparingly near the end. Check 82°C in the thickest breast and thigh, rest for 15 minutes, remove all ties and carve. This larger alternative serves about six and has its own cooking time.
Step 8
For a goose stew following the domestic-duck method, use a professionally dressed goose of about 3 kg, 90 g finely chopped prosciutto, 150 g chopped onion, 90 g each chopped carrot and celery, 3 tablespoons chopped parsley, 3 tablespoons oil, 300 ml plain tomato juice, about 900 ml ready-to-use broth, 30 g butter and salt and pepper. In a large fitted casserole soften the chopped aromatics and prosciutto in the oil, add the goose and brown on all sides. Add tomato juice, then broth as needed, cover and simmer gently for about 2½–3½ hours until tender and 82°C in the thickest meat. Lift out and keep hot, strain and defat the juices, then return them and the goose to the pan with the butter. For a vegetable side, boil 600 g trimmed black kale in water until tender, drain and cut roughly, then warm in a little of the strained goose sauce. Carve and serve. This separate six-portion preparation takes about four hours; its ingredients replace the liver dish.
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