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.
- 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.