Cold Goose Liver in Its Own Fat

Cold goose liver preserved in its own fat is a festive, elegant starter – gentle cooking makes it truly butter-soft.

1. Rinse the goose liver (500 g) in cold water and pat it dry with kitchen paper.

2. Melt part of the goose fat (200 g) in a pot and fry the sliced onion (1) and the garlic (2 cloves) glassy in it.

3. Add the goose liver and the bay leaf, cover it, and cook it tender in the liver's own fat over a gentle, low heat in 25-30 minutes. Turn it gently so it cooks through all round.

4. Only salt and pepper it at the very end of cooking – if the liver gets salt at the start, it turns tough.

5. Put the cooked liver into a dish and pour over the remaining melted goose fat, so it completely covers it.

6. Set it in the fat in the fridge and rest it for a few hours, then serve it cold, sliced.

Tip: Covered in fat, the liver keeps in the fridge for up to a week – always take out only as much as you will use.