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Fried Goose Liver With Caramelised Apples
4 slices of goose liver (80 g each)
60 g of butter
2 tablespoons of sugar
2 dl of veal gravy
2 dl of clear poultry stock
1. Cut the apples in eight, dice them and fry them in a little butter with a small amount of fine sugar.
2. To make the sauce, brown the apple peel and leftovers in a little butter, caramelising them slightly with a small amount of sugar. Add a tablespoon of apple syrup and quench with some cider vinegar. Add the veal gravy and the clear poultry stock and reduce to the desired consistency. Strain the sauce and finish with a pat of fresh butter. Flavour with salt and pepper.
3. Arrange the apples on a plate. Flavour the goose liver with salt and pepper and heat in a non-stick pan. Arrange the livers on the apples and finish with the sauce.