Libamáj Zsírjában Sütve

Ingredients

• 1 whole goose liver (about 700 g)
• 500 ml whole milk
• 12 g fine sea salt
• 400 g goose fat
• 1 head garlic, cloves peeled
• 3 bay leaves
• 3 g black pepper, cracked
• 2 g sweet Hungarian paprika, to finish

Allergen screen

Found: dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

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Method

1. Soak the liver in the milk in the fridge for 4 hours, turning it once. The milk draws out held blood and slackens the lobes so they can be lifted without tearing. 240 min
2. Drain, pat dry, salt all over, and leave the liver uncovered in the fridge for 1 hour, until the surface looks dry and feels tacky rather than wet. 60 min
3. Melt the goose fat in a deep ovenproof dish the liver only just fits, add the garlic, bay and pepper, and lower the liver in so the fat covers it completely.
4. Bake at 120C (250F), letting the fat do no more than blip lazily once or twice a minute, until the centre reads 65C (150F) and holds there for at least 3 minutes with the probe left in, about 1 hour for a 700 g liver. 3 min
5. Stand the dish 30 minutes on the bench, then refrigerate the liver in its fat for a full day. Slice it cold, dust with paprika, and let the slices stand 15 minutes before eating. Keep it under its fat below 4C (39F) and eat it within a week; once cut, re-melt enough fat to cover the face. It is not a room temperature preserve. 30 min