Goose Liver Pate

Clean the goose liver well. To do this, break the foie gras apart and remove all veins and membranes. Place the goose liver on a work surface covered with cling film and press through with the heel of your hand.

Chop coarsely and place everything in a bowl. Salt, pepper, pour cognac and Madeira and knead gently. Cover with plastic wrap and refrigerate for 24 hours.

Line a suitable pie dish first with plastic wrap, then with bacon slices so that the top of the pie can be covered with bacon slices.

Now, depending on the quality, press soft goose liver into the mold without further processing, strain or cut harder liver through a sieve and then fill it in. You can also cut a part and put in nice pieces of liver as an insert. Press mold gently on work surface a few times to prevent air bubbles from forming.

Cover the top of the pâté with slices of bacon. Place in a larger baking dish filled with boiling water (water bath) and cook in a preheated oven at 120-140 °C for about 50 minutes.

Lift out the pâté and let it cool first at room temperature and then refrigerate for at least another 12, preferably 24 hours. Turn out and remove the bacon slices as desired.

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