How to cook
Prepare the grill, it is good to use pine wood or charcoal.
The goose liver is removed from the refrigerator and cleaned from the veins and nerves with the help of a sharp knife and your fingers. Immediately close it tightly in a container or wrap it tightly with cling film, so that it doesn't oxidize and darken and leave it to reach a temperature of 60°F (15°C).
During this time, the grill must remain on slightly smoldering coals and the grill rack must be placed in a low position.
Rub the pieces of goose liver with a little salt, sugar and black pepper and grill them briefly on each side, until they aquire an appetizing color. The appetizing color is achieved quickly, so be careful not to burn them, since it happens in seconds.
Keep in mind that the liver will drip on the coals and may ignite them slightly, if the coals are still lit. So be careful not to get burned.
It is extremely quick and easy to prepare, but you have to be agile.
Immediately arrange each piece, which has acquired a dark golden color, on a toasted baguette slice, sprinkle it with coarse flaky salt and serve them warm.
If desired, you can drizzle them with a reduction of dessert sweet wine or other fruit jam or sauce.
A delicacy, which will captivate your senses.
Enjoy your meal!