Directions:
- Marinade your goose liver 24 hours in a 3 to 1 ratio of port wine to cognac, (english port wine is the best) making sure the liver is completely covered,turning several times during the 24 hours
- Cut goose liver into 1/4 inch slices
- On a firery hot grill get a frying pan smouldering and sear goose liver approx. 1 minute on each side
- Serve with diced shallot, toast points,lemon zest,radish slices,caviar, sea salt,cracked pink peppercorns.on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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