How to cook
The liver is cut into 0.8″ (2 cm) thick fillets while it's cold and has just been removed from the refrigerator. A very sharp knife is used, which is also used to remove any visible veins. Leave it at room temperature for 30 minutes, covered with cling film and a towel on top, in order to prevent light from entering and changing its color.
Heat a non-stick pan over very high heat. If you are still worried that it may stick, you can lightly grease the bottom with olive oil.
Once the pan is as heated as possible, only then add the pieces of liver. Since more than 90% is made up of fat, it will start to leak fat and fry, so do not season with salt in advance, so that it doesn't shrink much due to the salt. Fry for 30 seconds on each side. It also depends on your preferences, so if you want, you can fry it a little more. The ideal goose liver is well sealed on the outside and tender and delicate on the inside.
The fried livers are placed onto kitchen paper, so that it can absorb the excess fat, they are salted and sprinkled with black pepper and while still hot (obligatory) they are served. They can be placed on a toasted slice of bread or arranged on a plate in the company of jam of your choice.
Another great way to prepare goose liver is to roll it in powdered sugar and leave it in the freezer for a while. It is then taken out, left at room temperature, from which the sugar is moistened and a crust is formed.
This way, the liver is sealed as described above and what you get is goose liver with a caramel crust.
Always eat it while it's warm, because when it cools down, it loses a lot of its flavor.
Enjoy your meal!