Goose Liver Pot

Remove the skins and strands from the goose liver, place it in lightly salted cold water for about 1 hour and then pat dry with kitchen paper. Put the goose liver in a pot, add butter, onion cut into rings, peppercorns and goose fat and pour in white wine. Preheat oven to 160 °C and steam liver for 35 to 40 minutes, covered, until tender. Reduce the heat gradually to 140 °C. Carefully remove the liver from the fat, sprinkle with paprika, salt a little and leave to cool. Lightly paprika the liquid fat and strain through a fine hair sieve. Cut the cooled liver into slices and reassemble them in a glass bowl in the shape of the liver. Pour over the lard while it is still liquid, cool to room temperature, and only then place in the refrigerator overnight. Serve garnished with pepperoni, peppers, tomatoes and paprika onion rings and serve with crusty brown bread or brown bread toasts.

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