This savory, cold-weather treat is a fine use for goose liver as well as for some of the fat rendered if you roast a goose. It's equally delicious made with duck fat and the livers of duck or chicken.
Goose Liver and Apple Toasts
This savory, cold-weather treat is a fine use for goose liver as well as for some of the fat rendered when you roast a goose.
Yield: makes 6 Toasts
1 goose liver, chopped
4 large tart apples, peeled, cored and diced
4 cups goose fat
Heat goose fat in a large skillet over medium-high heat. Sauté apples until just beginning to brown, 8-10 minutes. Add goose liver and sauté, stirring occasionally, until liver is cooked through and apples are tender, 3-5 minutes. Season to taste with salt and freshly ground black pepper. Serve on thick slices of toasted brioche.