John Myers
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Foie Gras Trilogy
The perfect foie gras trilogy recipe with a picture and simple step-by-step instructions.
Goose liver dumplings
- 1,5 liter Broth
- 100 g Fresh foie gras
- 1 disc White bread
- 2 Pc. Eggs
- 2 tbsp Mutschelmehl
- Marjoram
- Milk
- Pepper
- Salt
- Nutmeg
- Chives
- Parsley
Goose liver sausage with lamb’s lettuce and raspberry vinegar
- 250 g Fresh foie gras
- 250 g Pork belly
- 0,5 Pc. Onion
- 2 tbsp Goose fat
or
- 2 tbsp Butter
- 12 g Salt
- 1 tbsp Marjoram fresh
- 0,5 tbsp Fresh thyme
- 250 g Lamb’S lettuce
- 2 tbsp Raspberry balsamic vinegar
- 2 tbsp Olive oil
- 1 tsp Mustard
- 1 tsp Honey
- Salt and pepper
- Fresh raspberries
- Walnuts
Goose liver dumplings
- First soak the bread in a little milk. Rinse off the fresh marjoram and pluck the leaves off. Now squeeze out the bread well and place in a bowl with the liver, one egg yolk (a second egg yolk may be necessary) and marjoram and puree with the magic wand. Then season with salt, pepper and nutmeg. Gradually add the Mutschel flour (breadcrumbs) until you get a smooth dough that can be shaped into small dumplings or dumplings (makes about 10 dumplings). Then pour it directly into the hot (not boiling) stock and let it steep for about 10 minutes. Pour into soup bowls and sprinkle freshly chopped herbs over them.
Goose liver sausage with lamb’s lettuce and raspberry vinegar
- First cook the pork belly, let it cool down and dice it. Then add the foie gras and finely chop with the food processor. Peel and finely dice the onion and sauté in goose lard. Then spread the onion and lard mass through a sieve into the liver mass. Season to taste with salt, pepper, thyme and marjoram and mix well. Then pour the liver mass into a large mason jar (or five small ones). Cook in a water bath at approx. 80 degrees (approx. 2 hours).
- Serve the liver sausage with toasted bread wedges. Add a little butter as well. Mix the vinaigrette and drizzle over the cleaned salad, arrange everything together.
Fried foie gras
- Divide the liver into equal portions and season with thyme. Then slowly fry in olive oil with butter. Finally, season with salt and pepper to taste.
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