Dish

Skewered Goose Liver

Skewered Goose Liver is made by marinating foie gras in a mixture of port wine, balsamic vinegar, and honey. The foie gras is then skewered and grilled until it is crispy on the outside and creamy on the inside. The dish is typically served with a sweet and tangy fruit compote and a slice of toasted brioche.

Asian cuisine› Chinese cuisine

Offal Dish

Origins and history

Foie gras has been enjoyed for centuries in France and is considered a delicacy. The practice of force-feeding ducks and geese to fatten their livers has been controversial, however, and has led to bans on foie gras production in some countries.

Dietary considerations

Skewered Goose Liver is not suitable for vegetarians or vegans as it contains foie gras, which is made from the liver of a duck or goose that has been force-fed. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of Skewered Goose Liver, with some recipes calling for different marinades or cooking methods. Some recipes also use different types of fruit compote or bread.

Presentation and garnishing

Skewered Goose Liver is typically presented on a skewer with the fruit compote and brioche on the side. It can be garnished with a sprig of fresh herbs or a drizzle of balsamic glaze.

Tips & Tricks

To make Skewered Goose Liver, it is important to use high-quality foie gras and to not overcook it, as it should be creamy on the inside. It is also important to balance the richness of the foie gras with a sweet and tangy fruit compote.

Side-dishes

Skewered Goose Liver is typically served with a sweet and tangy fruit compote, such as fig or cherry, and a slice of toasted brioche. It can also be served with a simple salad or roasted vegetables.