Goose liver salad with blackberry sauce
4 servings
45 minutes
This elegant salad of goose liver with blackberry sauce is a true embodiment of Italian culinary sophistication. The goose liver is sautéed to tenderness and then turned into a delicate puree, deepened in flavor with cognac and sweet red wine. The harmonious blackberry sauce enriched with orange juice and clove adds a subtle sweet-sour note to the dish, highlighting its complexity. Served on fresh salad leaves and garnished with juicy blackberries, this dish not only pleases the eye but also awakens the taste buds. Perfect as a refined appetizer for a romantic dinner or festive feast, it combines texture tenderness and rich aromas, creating a true gastronomic symphony.
1
Melt the fat and fry the liver with chopped onion. Then blend the mixture, adding cognac, wine, salt, and pepper. Cool the puree.
- Goose fat: 50 g
- Goose liver (foie gras): 700 g
- Onion: 1 head
- Cognac (brandy): 1 tablespoon
- Sweet red wine: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
2
Mix orange juice with mashed blackberries. Add cloves and bring to a boil. Combine with orange zest.
- Orange juice: 100 ml
- Blackberry: 100 g
- Ground cloves: to taste
- Orange zest: 1 teaspoon
3
Place the liver puree on lettuce leaves and drizzle with sauce. Garnish with blackberries.
- Goose liver (foie gras): 700 g
- Blackberry: 100 g
