Goose fegato crostini

PT20M

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Ingredients

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To serve

  • 4 slices of sourdough
  • unsalted butter, for spreading
  • cornichons
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
  • 35g of unsalted butter
  • goose offal, specifically the heart and liver from a whole goose
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
  • 100g of unsalted butter, for sealing
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!
  • 4 slices of sourdough
  • cornichons
  • unsalted butter, for spreading
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