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Goose Liver
Pate + Port Syrup
Recipe by Chef Jeffrey Trujillo
Chef Trujillo's bio and additional
recipes
Tweeds Restaurant and Buffalo Bar, Riverhead, NY |
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Ingredients |
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1 2-lb. Pack Goose Livers |
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˝ lb Bacon, chopped |
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1 large Spanish Onion, sliced (or other sweet yellow onion) |
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8 oz. Ruby Port |
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8 oz. Mayonnaise |
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Render bacon in pan until crisp. Remove bacon and set aside, reserving
bacon grease. Sauté sliced onion in ˝ of the reserved bacon grease.
When onion slices are golden add port and cook for 3 minutes. Set aside.
Sauté livers in remaining ˝ of reserved bacon grease to medium doneness
(slightly pink inside). Set aside. |
| Puree livers, bacon, and onions while still
warm in food processor. Add mayonnaise, salt and pepper to taste, and
chill immediately (spread into a shallow pan for best chilling). When
chilled, spoon or pipe with pastry bag onto crackers, brioche, crostini,
etc. Garnish with snipped chives or Port Syrup.
Port Syrup:
(to use up the remainder of the bottle!)
Heat 8 oz. of Ruby Port in a sauce pan over medium high heat until
reduced by two thirds.
This thickens the port and intensifies the flavor, making a wonderful
syrup for garnish. |
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Recipe List | Printer Friendly Page (.pdf file)
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