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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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this is the recipe of the late Fernand Point,the father of modern french cuisine, the suggested serving companions are strictly my taste Ingredients:
grade a goose liver sliced in 1/4 inch pieces |
port wine and cognac for a marinade |
Directions:
1. marinade your goose liver 24 hours in a 3 to 1 ratio of port wine to cognac, (english port wine is the best) making sure the liver is completely covered,turning several times during the 24 hours
2. cut goose liver into 1/4 inch slices
3. on a firery hot grill get a frying pan smouldering and sear goose liver approx. 1 minute on each side
4. serve with diced shallot, toast points,lemon zest,radish slices,caviar, sea salt,cracked pink peppercorns.on the side.
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