How to cook
If you bought goose liver in a whole block, you should cut it into about 0.6″ (1.5 cm) thick slices. For this purpose, it should be cold, because it is hard and it would be easier for you to cut it. Use a sharp knife, which is slightly heated in advance.
If you notice veins on the surface of the liver, remove them carefully.
Cover it with plastic wrap, then a towel to keep it away from light and leave it for 30 minutes at room temperature. It is not good to skip this step, because if the goose liver is cold and you roast it, it will remain raw on the inside. We hide it from the light, so that it does not oxidize and changes its color to grayish.
Finely chop the green parts of the spring onions. Fry them in a little olive oil and a pinch of salt without frying them for too long. in order to keep the spring onion a fresh color. Add honey and rosemary and stir for a minute.
Place the finished side dish in the center of the platter, in which you will serve the dish and start preparing the main protagonist - the goose liver.
Heat a non-stick pan over high heat. Only when it is fully heated, put the pieces in it and roast them for a minute on each side or until a dark golden brown color is obtained.
If the temperature is not high enough, it will begin to melt and float in fat and subsequently there is a danger of it completely disintegrating. So follow these easy steps and you will not have a problem.
Put the pieces of the delicious delicacy on the honey onion, sprinkle it with coarse flaky salt and a little black pepper, if desired and serve them immediately.
This incredibly tempting appetizer must be consumed warm.
Enjoy your meal!
*The details of my stuffing are inspired by a recipe for goose liver by Ivan Manchev, for which I thank him! Apart from caramelized fruit, sweet reductions and jams, I had not combined goose liver with honey, but it turned out to be something magical. Try it for yourself!