Home & Cuisine

Goose liver in own fat

  • 600 g goose liver
  • 100 ml milk
  • 400 g goose fat
  • 10 clove garlic
  • 1 pcs onion
  • 1 pinch salt

  1. Clean the liver. Take away all white strings.
  2. Put the liver into the milk and into the fridge overnight.
  3. Next day, take it out of the milk and dry it up. Leave it warm up to room temperature for about 20 minutes.
  4. Put the fat into a high pan then melt it down on high middle temperature.
  5. Add the liver, the onions, and the salt then cook one side for 7 minutes. Then turn and do the same with the other side.
  6. Take your liver pan then add the ready baked liver and the fat into it. Cool it down and put into the fridge.


Good points

  • Low in sodium
  • Very low in sugar
  • Very high in iron
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin B12

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: Hungarian, French
General (in 1 portion)
Calories: 1638.93 kcal
Carbohydrates: 6.01 g
Cholesterol: 870 mg
Sugar: 2.4 g
Protein: 34.54 g
Fat: 160.88 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com