Foie Gras Naturel (Natural Goose Liver)

"A grade-A delicacy, made to impress even the most particular of guests."
Preparation15 min.
Cooking30 min.
Тotal45 min.
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  • livers - 28 oz (800 g), 1 whole from a goose or duck
  • lard - 5.5 oz (150 g), goose fat
  • salt - 1/2 tsp


Soak the organ in advance for 10-12 hours in cold water, then drain and dry it thoroughly. With a sharp knife, cut off all the membranes.

Then place it in an oven dish with the fat and cover it with thick greased paper. Bake in a hot oven (464°F (240 °C)), and every 2-3 minutes, pour on hot oil. After 10 minutes, add salt and leave it for 10 more in the oven.

Then remove, allow it to cool, and before serving remove the fat that covers it.
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