Roasted goose liver on apple carpaccio

Ingredients for 3 servings:

• 400 g goose liver (foie gras)
• 3 apples, sour
• 1 tsp maple syrup
• some salt and pepper
• some butter
• some chives or parsley
• some cracklings (goose or pork)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

easy and fast

To keep warm, set the oven to 80°C (top/bottom heat). Place the plates in the oven to warm. Cut the goose liver into approximately 1 cm thick slices, allowing about 3 to 4 slices per person. Dice the liver ends into small cubes. Cut the cracklings into the same amount and fry them in a small pan with a little butter until browned. Add a little salt. Then keep the pan warm. Peel and core the apples. Slice the apples into rings and then fry them in a little butter in a pan over medium heat for about 1-2 minutes on each side. Place the apple rings in a bowl, drizzle with maple syrup, and keep warm. Fry the goose liver slices in the pan over medium heat for about 1-2 minutes on each side, add a little salt, and then keep the pan warm. Arrange the apple rings on plates and place the goose liver slices in the center. Then pour the fried cubes and the melted butter over everything. Now season with pepper from the pepper mill. Finally, garnish the plates with chives or parsley. Serve with white bread and dry white wine. Tips: Duck liver can be used instead of goose liver. It’s cheaper and has a nuttier flavor. Alternatively, you can garnish with wild herb blossoms or a wild herb salad.