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| How to Cook | | | | 1. Season goose liver with salt and pepper then coat with polenta. |
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| | | | 2. Under medium heat, pan fry goose liver with no oil. |
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| | | 3. For the sauce, using a double boiler method, melt chocolate with thyme, stir in the balsamic vinegar and
serve with goose liver. |
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Pan-fried Goose Liver with Warm Chocolate |
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| | Ingredients: (serving size: 2) | • Goose liver 2 piece, each weights 70g
• Polenta for coating
• Sea salt and freshly ground black pepper to taste
• Chocolate (55% cocoa) 50g
• Thyme 3 sprigs, leaves only
• Balsamic vinegar 11/2 tablespoons | | | Suggested Shopping List : | -Goose Liver (France)
Item no.:600002652
-city'super Polenta (France)
Item no.:300181121 | | Wine Pairing
Rizzi Frimaio 2005 | | Item no.:300296710 |
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