Goose liver - beneficial properties and recipe. Gourmet goose liver dishes How to cook goose liver in the oven

Goose liver is a valuable nutritious product. But not all housewives manage to master the technique of properly preparing dishes from it the first time. To become a true expert in this field, it is worth practicing with proven recipes from the world's leading chefs.

Goose liver pate is very popular among gourmets. This delicate mousse will please even the most demanding critics. This recipe is not particularly difficult to execute, but will be a real find for a morning breakfast or holiday toast. The full list of ingredients is as follows:

goose liver – 2 pcs.;
goose fat – 100 g;
onions – 2-3 pcs.;
garlic – 2 cloves;
one pinch of Provençal herbs;
one pinch of salt.

Cooking method:

Peel the garlic and onion. Grind the onion with a blender or knife, and the garlic with a garlic grinder or a fine grater.
Place the goose fat in a saucepan and melt it over low heat.
Add onion and garlic to the fat, fry for 2-3 minutes.
We wash the liver well and cut it into small pieces (about 2-3 cm).
Place the meat in a saucepan and fry for 20 minutes over medium heat.
When finished, cool the products, place them in a blender and turn into a homogeneous mass.

French dish Foie gras

Foie gras is an exquisite French dish that captivates with its harmony of taste and freshness. Today, this delicacy is prepared not only in the kitchens of expensive restaurants, but also at home. The main secret of preparation is strict adherence to step-by-step instructions and the ratio of products. The list of ingredients includes the following components:

goose liver – 600 g;
fresh milk – 400 ml;
minced pork – 0.5 kg;
pork lard – 50 g;
champignons – 0.3 kg;
aged cognac – 50 g;
a pinch of nutmeg;
a pinch of pepper;
bay leaf – 2 pcs.;
a pinch of salt.

Cooking method:

We thoroughly wash the liver, cut it into small pieces, fill it with milk and leave for several hours.
We wash the mushrooms, peel them and finely chop them. Fill them with cognac and also leave to soak for 3 hours.
Mix the two infused ingredients and place on a baking sheet.
Place the minced meat and lard on the top layer.
Cover the workpiece with foil and place in the oven for 2 hours at 160 ºC.
The cooled dish can be served with herbs and toast.

Delicious delicacy salad

Supporters of a healthy diet should definitely try the goose liver salad. This low-calorie dish can be a wonderful dinner, replenishing most of the essential nutrients in a person's diet. To create such a delicious treat you will need:

goose liver – 200 g;
marinated champignons – 200 g;
asparagus – 150 g;
carrots – 1 pc.;
fresh tomatoes – 170 g;
green beans – 170 g;
sour cream – 100-150 g;
parsley – 1 bunch;
a pinch of pepper;
a pinch of salt.

Cooking method:

Boil carrots, asparagus and green beans.
Cool, remove the skin from the carrots and cut the vegetables into elongated bars.
Cook the liver until tender (about 15 minutes after boiling) and cut into medium-sized slices.
We wash the tomatoes well and chop them together with the mushrooms to the size of a pine nut.
Mix sour cream with herbs and season the salad with it.
Salt, pepper and mix well.

How to fry goose liver

This healthy delicacy can be prepared in the simplest way. It is worth noting that fried liver tastes no worse than boiled liver. In this form, even children eat it with pleasure, which greatly simplifies the life of the housewife. For proper and high-quality preparation, we take the following components:

goose liver – 0.5 kg;
onions – 1-2 pcs.;
apples – 1 large or 2 small;
butter – 90 g;
aged cognac – 10 ml;
a pinch of salt.

Cooking method:

Wash the goose liver under running water, cut into pieces about 3-4 cm and place in a hot frying pan with butter.
Peel the onion, cut it and apples into half rings. Fry them in oil using a separate frying pan.
After reaching a golden color, pour cognac into the onion and set it on fire. When carrying out such manipulations, do not forget about safety precautions.
After a minute, place the apples and onions in the liver and simmer everything together.
Salt and pepper the dish and remove from heat after 7 minutes.

Roast with apples and prunes

To prepare goose liver deliciously for the holiday table, you can add it to the roast. In combination with apples and prunes, this offal will sparkle with new colors and instill even more love for itself. For this hearty and nutritious dish you need:

goose liver – 150 g;
turkey fillet – 300 g;
medium-sized potatoes - 3 pcs.;
two apples;
a handful of prunes;
soy sauce – 15 ml;
dry white wine – 40-50 ml;
a pinch of pepper;
a pinch of salt.

Cooking method:

We wash the turkey fillet, cut it into small cubes and marinate in a mixture of oil and soy sauce. Pour wine over prunes. For impregnation, leave the products for an hour.
Meanwhile, cut apples and peeled potatoes into pieces.
Wash the liver, remove the veins and cut into slices.
Fry the liver and fillet together.
After five minutes, add apples, prunes and the remaining sauce. Simmer for 5-10 minutes.
We transfer all the ingredients into a saucepan, add the potatoes, pepper and salt there. Pour in enough water to cover the food by a third.
After 40 minutes of stewing, the roast is served with sour cream and herbs.

Tender snack sandwiches

A quick and easy snack that will eliminate the feeling of hunger for a long time is sandwiches with goose liver mousse. They will turn out even more attractive if the bread is pre-fried in a toaster or in a frying pan. To create them, you should stock up on the following products:

goose liver – 400 g;
onions – 100 g;
sour cream – 4-5 tbsp. spoon;
vegetable oil – 2 tbsp. spoons;
a pinch of ground black pepper;
a pinch of salt;
several sprigs of parsley;
one tomato;
sliced white bread.

Goose liver terrine is a luxurious dish that can be found on the menus of the most fashionable restaurants. But with a little effort, you can make this culinary masterpiece at home. To make it no worse than the chefs, we will stock up on the following ingredients:

Goose by-product – 200 g;
one orange;
leek - 1 stalk;
one sprig of marjoram;
anise liqueur – 50 ml;
butter – 15 g;
one sprig of thyme;
wine (madeira) – 50 ml;
a pinch of pepper;
a pinch of salt.

Cooking method:

Finely chop the thyme and marjoram leaves and remove the stems.
To obtain a marinade from an orange, squeeze the juice and mix it with liqueur, Madeira, marjoram, thyme, pepper and salt.
We wash the liver, remove the veins and fill it with the resulting marinade. Leave in a cool place for one hour.
Trim off the white part of the leek. Cut the green half into cubes so that they unfold.
Pour boiling water over the onion for 3 minutes. Afterwards we dry it.
Grease a baking sheet with oil, line the leek, and place the marinated liver on top. Cover the liver with the tips of the onion.
Cover the workpiece with foil and place in the oven for 40 minutes at 110 ºC.
After baking, cool the Terrine to room temperature and place in the refrigerator overnight.
This delicious delicacy is served with bread, green stuff and berries.

This part of the wild goose is a rather fatty product, but it is very useful for the human body. This is due to the high content of various vitamins, choline, iron, biotin and fatty acids. Only goose liver can be used to prepare the delicacy of French cuisine, foie gras. It goes well with cereals, vegetables, and pasta. In this review, we will learn how to cook goose liver, what original dishes are prepared by professional chefs, as well as simple housewives.

This recipe for preparing a popular delicacy is often used in Hungary. Wild goose liver is stewed in a thick-walled roasting pan along with herbs and onions in the oven, not on the stove. The result is a flavorful and tender dish. It can be served with rice or vegetables.

If you don’t know how to cook goose liver deliciously, follow this recipe:

Preheat the oven to 180 degrees.
Wash half a kilogram of goose liver thoroughly, dry and salt.
During this period, pour two tablespoons of flour into a dry frying pan and fry it.
Place onion, cut into half rings, and parsley root, chopped into strips, on the bottom of a thick roasting pan.
Place salted liver and goose fat about 60 grams on top.
Pour a glass of water into the roasting pan and place it in the oven for 20 minutes.
After this, pour 120 ml of sour cream into the dish, after mixing it with fried flour.
Continue cooking the liver in the oven for about 15 minutes, uncovered.

The dish prepared according to this recipe is an exquisite delicacy of French chefs. Foie gras has the consistency of a pate. The entire procedure for preparing liver to obtain foie gras consists of the following operations:

Prepare a plate with ice cubes and cold water.
Wash the goose liver and soak in cold water until the morning. You will need about 1.5 kg of liver.
In the morning, cut the liver into small pieces, put it on a plate, and pour it over with wine, then add pepper and salt. It is better to add white wine. Marinating the liver should take place for at least two hours.
Preparing a baking dish, placing it in a liver shape. The form should not be filled to the very top.
Place the cookie-filled pan on a baking sheet. It must first be filled halfway with hot water. Place the goose liver in an oven preheated to 95 degrees for half an hour. The temperature in the mold should be about 46 degrees.
A large amount of fat is usually rendered on top of the dish, which is highly valued for its nutritional properties. The fat can be poured into a glass jar.
Cool the finished dish. Cut a piece of cardboard to shape, wrap it in cling film and press the dish for 1 hour.
Next, remove the cardboard and place the liver in the refrigerator to cool. Before serving the liver, cut it into small pieces.

This original snack turns out to be much more aromatic and tastier than store-bought, especially since it costs less. We present a step-by-step recipe on how to cook goose liver pate:

Cut the lard into pieces and place it in a deep saucepan. For this you will need about 400 g of lard.
Chop the onion into 5 heads. Cut the carrots into any pieces. Add all the chopped vegetables to the liver.
Wash the goose liver and place it in a saucepan along with the lard, then simmer for about 10 minutes.
When the liver is half ready, grind it in a meat grinder three times.
Place the liver back in the saucepan, pour a glass of milk, add pepper and salt.
Simmer the dish until the required thickness is obtained.
Grind the resulting dish with a blender so that the pate is homogeneous. If necessary, you can put the pate back in the saucepan and simmer until thicker.

This simple dish, which turns out tender and tasty, is prepared in the following order:

Wash the goose liver and place it in a frying pan with about 50 g of heated butter. The liver will need about 0.5 kg. Fry the liver on all sides for 5 minutes. At the end, add salt and pepper.
During this time, you can cut two sour apples into thin plastics, as well as onions into half rings.
In another frying pan, heat more butter and fry the apples and onions. When the apples have softened, pour a little cognac (about 1 teaspoon) into the pan.
Mix the contents of the products from two pans.

The most famous goose liver dish is undoubtedly foie gras. To obtain the offal from which this delicacy is prepared, the goose is fed in a strictly defined way. Some gourmets even know the name of the method of feeding poultry in which goose liver acquires the necessary properties: this is “gavage”. Of course, goose liver that has undergone such processing is very expensive.

But besides, there are recipes for extremely tasty dishes made from ordinary goose liver. For example, goose liver in pots, baked with potatoes and sour cream, or fried goose liver with apples. The most popular dish is goose liver pate, which can easily be prepared at home. True, it is worth taking into account the high calorie content of goose liver, which is 412 kcal per 100 g. Experienced chefs know how to prepare it so as not to cause much harm to the figure. To do this, the liver is steamed or simply boiled.

Despite the fact that goose liver is a fairly fatty product, it brings many benefits to the body. This is explained by the high content of iron, choline, vitamins A, PP and group B, as well as polyunsaturated fatty acids and biotin. It is from goose liver that the famous French delicacy foie gras is prepared. This product tastes great with vegetables, any cereals, and pasta. In our article we will tell you what can be prepared from goose liver. Here we will present simple recipes for popular dishes.

Delicious recipe for goose liver in the oven

This method of preparing the famous delicacy is used in Hungary. Goose liver is simmered in a thick-walled roasting pan along with onions and parsley root, but not on the stove, but in the oven. The result is a tender and aromatic dish that can be served with both vegetables and rice.

You can learn how to cook delicious goose liver from the step-by-step instructions:

The oven is heated to 180°C.
The liver (500 g) is thoroughly washed, dried and rubbed with salt.
At this time, flour (2 teaspoons) is fried in a dry frying pan.
Place onion cut into half rings and chopped parsley root into strips on the bottom of the roasting pan.
Salted liver and goose fat (60 g) are distributed on top.
A glass of water is poured into the roasting pan, after which the dishes are sent to the oven for 20 minutes.
After a while, the contents of the frying pan are filled with sour cream (120 g), mixed with fried flour. After this, continue cooking the dish in the oven for another 15 minutes without covering it with a lid.

How to cook foie gras from goose liver?

This dish is a real French delicacy. Foie gras has the consistency of pate, mousse or parfait. The whole process of how to cook goose liver in this world-famous dish can be presented in the following sequence:

Prepare a bowl with cold water and ice cubes.
Wash the liver (1.5 kg) and soak it in water overnight.
In the morning, cut the offal into small pieces, place in a bowl, pour in white wine (80 ml), salt and pepper. Leave the liver to marinate for two hours.
Prepare a baking dish. Place the liver in it without filling it to the top.
Place the mold on a baking sheet filled to the middle with hot water. Place the goose liver in a preheated oven (95°C) for 30 minutes. The temperature inside the mold should be 46 °C.
A lot of fat will melt on top, which is considered very valuable. It can be poured into a clean glass jar.
Cool the foie gras. Then cut the cardboard to the size of the mold, wrap it in cling film and press the liver. Leave the dish like this for 1 hour.
After a while, the cardboard cover can be removed and the liver can be placed in the refrigerator. When serving, cut the pate into thin slices.

Goose liver pate

This snack turns out to be much tastier than store-bought and more economical in price. Step-by-step instructions on how to prepare goose liver in the form of pate are as follows:

Place lard (400 g) cut into pieces into a deep saucepan.
At this time, cut onions (5 pieces) and large carrots into arbitrary pieces. Send chopped vegetables to the liver.
Wash the goose liver and place it in a saucepan with the lard. Simmer for 10 minutes.
Grind the half-cooked liver in a meat grinder three times.
Return the resulting mass to the saucepan. Add milk (150 ml), salt and pepper.
Simmer the pate until the desired consistency is achieved.
Grind the finished dish with an immersion blender until smooth. If necessary, return the pate to the saucepan again and bring to a thicker consistency.

Goose liver stewed with apples

Step by step, this simple, but very tasty and tender dish is prepared in the following sequence:

Wash the liver (500 g) and place in a frying pan with melted butter (50 g). Fry the offal for 5 minutes on each side. At the end of cooking, salt and pepper the liver.
At this time, cut 2 sour apples into thin slices and onion into half rings.
In a separate frying pan, melt a little more butter. Fry onions and apples together. When they become soft, pour a teaspoon of cognac into the pan.
Combine the contents of two pans together.

Now the question of how to cook goose liver has been completely resolved. The recipe with apples is considered one of the best when it is necessary to bring offal to a soft state and achieve a pleasant taste.

Goose liver in a slow cooker

According to the presented recipe, you can prepare offal stewed with vegetables. The result is a very tasty and iron-rich main dish. How to cook goose liver? To do this, you must follow the following sequence of actions:

Prepare the multicooker bowl by pouring a little oil into it.
Place chopped onion, grated carrots and celery root (100 g) into a bowl.
Set the "Fry" mode for 10 minutes. Sauté vegetables until soft.
Cut the liver (0.5 kg) into small pieces. Continue cooking in the "Frying" mode for another 10 minutes. Salt and pepper the liver.
Pour 4 multi-cups of water into the bowl. Select the "Extinguishing" mode. Cook the dish for 45 minutes.
After a characteristic signal, the goose liver can be placed on plates and served with a side dish.

How to cook goose gizzards and liver?

By-products have a fairly high nutritional value. Therefore, they must be included in the diet. Goose stomachs are no less tasty than liver. You can prepare them in the following order:

Clean the stomachs from films, wash them, put them in a saucepan and fill them with clean water.
As soon as the water in the pan boils, add salt to taste.
Cook the stomachs for 1 hour. After that, put them on a plate and cool.
Chop the onion finely enough.
Pour oil into a frying pan, add onion, fry until beautifully colored.
Cut the stomachs into several pieces and place them with the onions.
Simmer the offal in a frying pan for 10 minutes. There is no need to fry them until golden brown. Add spices, salt, pepper, bay leaf - and you can remove the pan from the heat.

Goose liver is a tender and fatty product. Therefore, you should not add too much butter or vegetable oil during the cooking process. Even with a minimal amount of fat, the dish turns out tender and tasty.

First, we need to soak the goose liver and let it sit for 1 hour. Take this cooking nuance into account. Therefore, if you need fried goose liver to be ready at a certain time, set it to soak in advance. We do not recommend skipping this stage of cooking.
Then take the butter and melt it until completely liquid. It is best to do this in the microwave - it will take literally half a minute for the butter to melt.
Now we take out a frying pan and fill it with butter and heat it up. The entire area of the pan should be covered with butter. Therefore, if necessary, roll it from side to side.
In the meantime, we need to peel and cut all the onions into half rings. Instead of onions, you can also use white or blue onions. With any of these three types of onions, fried goose liver will turn out amazingly tasty.
After this, we send the goose liver to the frying pan and add chopped onions to it.
Stirring, fry them together for no more than 8-10 minutes and can be served immediately.

It’s so easy for us to prepare delicious fried goose liver. You can easily and quickly prepare it when you don’t have enough time to prepare large, labor-intensive meat dishes! In addition, goose liver is not only tasty, but also healthy! Try this dish. You will definitely like its taste.