|
Ingredients |
1 ½ lbs. Fatty Goose Liver #1
(Black
Label) |
|
|
|
1/8 cup Madeira |
|
1/8 cup Cognac |
|
2 tsp. Salt |
|
1 tsp. White Pepper |
|
Soak livers in cold water for a few hours. Drain and place on paper
towel in the refrigerator for about 4 hours. De-membrane livers with a
paring knife and de-vein.
Mix Madeira, Cognac, salt, and pepper. Place livers in mixture and
marinate 12-24 hours.
Lightly coat a ceramic or Teflon terrine with a very small amount of
butter. Place livers in terrine with larger ends toward the ends of the
terrine and smaller ends toward the middle, reserving marinade. Pour
marinade over livers. Cover livers with a layer of parchment paper or
plastic wrap, then a layer of foil. Press down and let come to room
temperature (2-4 hours).
Pre-heat oven to 200˚ F. Bake in a water bath (2/3 the way up the pan)
for approximately 3 hours. Start checking after 2 hours using and
instant-read thermometer. Remove when livers reach 137˚ F. Weigh down
the terrine by placing another empty terrine of the same size or a heavy
object on top of the foil to keep the terrine pressed down. Let sit for
1 to 2 hours, then place in the refrigerator for 24 hours.
Remove from refrigerator. Remove weights and foil. Loosen terrine from
pan by sliding a knife that has been run under hot water around edges of
pan. Turn out onto a platter. Terrine should come free from the pan in a
moment or two. You may have to repeat loosening the terrine with the
knife. Wrap in plastic and place back in the refrigerator for a day (or
a minimum of 3 hours).
Remove from refrigerator and slice into ¼” slices with a knife that has
been run under hot water.
Use or freeze within 4 days.
Serving suggestions:
Serve with toasted Brioche points and garnish with fruit. |
