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Home > FOIE GRAS Guide and Articles  >  Gechey goose liver


Gechey goose liver

Hot appetizer

The very word "goose" brings memories of roadside Hungarian villages: little houses, high gates, trees bent under the weight of fruits and white birds calmly marching in columns on the road.

Goose liver is the most expensive Hungarian delicacy. It brings hard currency and is in big quantities exported to Alsace, where "Strasbourg goose liver pate" is produced. However, traditional domestic ways of cooking the liver are not forgotten.

Ingredients :

(makes 2 servings)
1 goose liver
100 g goose fat
salt
1 onion
1 teaspoon of deli paprika

Preparation :

Cut goose liver in 1-1.5 cm thick slices, fry in goose fat for 4-6 minutes, take out but don't let it cool. Simmer finely chopped onion in the remaining juice, remove the frying pan from heat, sprinkle with paprika and again slowly heat its contents.

Lay out goose liver on a plate, pour sauce over it and serve with freshly baked bread.




 



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