John Myers
Tender Goose Liver Wrapped in Savoy Cabbage
The perfect tender goose liver wrapped in savoy cabbage recipe with a picture and simple step-by-step instructions.
- 375 g Fresh foie gras
- 2 Onions in rings
- 2 teaspoon Sunflower oil
- Black pepper from the mill
- Salt
- 4 Savoy cabbage leaves
- 2 teaspoon Goose fat
- 2 teaspoon Sunflower oil
- 2 teaspoon Goose fat
- Preheat the oven to 120 degrees using a suitable pan. Blanch the savoy cabbage leaves in salted water for 2 minutes and immediately immerse them in ice cold water; Pat dry again between kitchen paper.
- Heat a large pan with the sunflower oil and fry the onion rings in it until golden brown; Lift out with a slotted spoon, sprinkle with salt and pepper and keep warm.
- Add half a teaspoon of goose lard to the pan and add a savoy cabbage leaf. I briefly placed a large saucepan on it – this is how the savoy cabbage leaves brown very evenly and very quickly – turn it once (put the saucepan back on) and then keep the finished browned leaf warm in the oven pan. Do the same with the three other leaves.
- For the liver, heat a little oil with a little goose fat, put the livers (not floured) in it and fry very gently all around over medium heat. When it has taken the desired color, transfer it to the oven dish and cover it with a savoy cabbage leaf and let it cook for about 10 minutes.
- During this time, the supplement can be completed. To serve, place a savoy cabbage leaf on each plate, place the liver on top, cover with the onions and fold the leaf into a “coat”. Add a dollop of potato snow ….. and enjoy your meal!
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