Recipes with Goose liver

Foie gras terrine

Foie gras from duck or goose is picked in small pieces of approx. 2 - 3 cm, veins and bile are removed. Foie gras is marinated for 2 hours at room temperature in sautées, armagnac, salt and green peppercorns. Foie gras is squeezed into a porcelain terrin

Stuffed goose neck (Roaster)

Grate the skin of the goose neck and gently close the skin at one end with a kødpind or sew it together with cotton yarn or Twine. Put the afskorpede franskbrøds slices soaked in so much milk that the during the 10 minutes have absorbed it all. Mix the bread i

Stuffed Goose Neck

Chop the meat and liver. Mix it with spices and mushrooms and possibly. a little fat from the goose. Stop forcemeat in Goose neck, but not too hard, then detonated it during frying. Close the ends so the neck for low heat and cook for about 30 mins. Tips:

Goose Pate

Remove membranes and irregularities from Goose entrails. Arrow the onion and cut it into smaller pieces. Run the liver, heart, gizzard, flare fat, French bread and onions 3-4 times through the mincer machine. Whip eggs together with cream. Pipe cognacen in and

Foie pâté

Chop Liver, Gizzard, heart, subcutaneous fat and Onion 2 to 3 times (Rind cut of) it all stirred together with Milk, Flour and Eggs, tilsmages with Salt, Pepper and Allspice pour into small greased Aluforme which bake in water bath at 200 degrees for about 1 H

Duck Soup with crunchy skins

Calves Fund: The 2 kg kalveben (preferably from the back) are dried in a 150-degree warm oven for 20 minutes. They will then be put in a large saucepan and pour over with 3-4 litres of cold water. Let it boil up, foam carefully and let the Fund Cook 4-8 hours,

Bildircin Yetiştiriciliği-Cailles En Sarcophage

Quails deboned sprinkled inside with a little salt and pepper, and filled with Goose-liver and truffle into slices. Frozen puff pastry cut out, so that it is slightly larger than the quails, since these must be able to lie in the pre-baked Neapolitan chests.