Goose fegato crostini

This rustic Italian pâté is the perfect way to use up the offal that's often included when you buy a whole goose. Fried in plenty of butter then chopped up with anchovies, capers and lifted with a splash of vin santo (an Italian dessert wine), it's the perfect little snack to serve either before or alongside the bird itself. That, or a cook's treat to snack on while you get the rest of the dinner ready in the kitchen!

This recipe is part of Charlie's Christmas dinner, which celebrates and uses every part of the goose. Take a look at the full recipe here.

First published in 2020
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Ingredients

Metric

Imperial

To serve

Method

1
Melt the butter in a pan over a medium to high heat. When hot and frothing, add in the liver and heart and quickly brown for a minute on each side
2
Pour the vin santo and brandy into the pan and allow it to bubble for a few seconds, then add in the goose stock and allow to reduce by half – this won’t take more than a couple of minutes
  • 2 tbsp of brandy
  • 2 tbsp of vin santo, sweet sherry, Madeira or vermoutht
  • 4 tbsp of stock, ideally homemade goose stock
3
Turn off the heat and remove the liver and heart from the liquid. Once cool enough to handle, finely chop them along with the anchovies, capers and sage leaves
4
Add everything back into the pan with the sauce, stir and season with salt and pepper
5
Transfer the fegato to a small container or Kilner jar. Melt the butter and pour over the top of the pâté to seal it. Refrigerate until ready to use
6
To serve, butter the sourdough on both sides and fry over a medium heat until crisp on each side. Spread a thin layer of the pâté on to the toasts and serve with as many cornichons as you see fit!
First published in 2020
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After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

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