Goose and duck liver, the luxury ingredient

(Photo: Pixabay)

Goose and duck liver is one of the most expensive and noble raw materials in the world, in the production of which Hungary is the absolute world leader. Since it is not an everyday guest in our kitchen, we do not necessarily know how to prepare it. Many people do not dare to buy whole liver for this reason, they prefer to enjoy its taste in liver form. We have good news, the application for high-quality liver, which can be made from duck or goose liver, is now open. It can be smoked or unsmoked, but it doesn’t matter how much liver it contains, and the use of flavor enhancers is prohibited.

We also help those who decide on the whole liver on St. Martin’s Day

There may be a risk of getting cheaper (not cheap) duck liver at the price of foie gras. The main difference between duck and foie gras is the shape. One lobe of the duck liver is much wider than the other lobe, the whole liver is flat and expanding. The lobes of the foie gras are almost the same, they are more pointed and higher.

Size matters

The ideal weight of the liver is 350-400 grams, and above that it is already very fatty, which is discharged anyway. Make sure that the liver always smells delicious, that its surface is healthy, without blood vessels. A healthy liver always has a distinct, sharp edge. The most important thing, as in general with meat, is to buy it from a reliable source and preferably use it within 1-2 days. The goose and duck liver must be freed from the blood vessels. After that, you can bake, cook, and bake. Whole or in slices. Pay attention to the seasoning, because too many spices do not allow the original flavor of the liver to prevail. Salt, pepper, maybe a little sweet wine or cognac is enough. Foie gras is princely on its own with a fresh baguette or pirito, but it harmonizes well with high-sugar but sour fruits such as apples, pomegranates, pears, and figs.

KMÉ