Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poach Pears. First of all, there’s no harmed goose on this recipe, even t’s actually still dead but luckily not suffering from massive gavaging. No cruelty forced feeding during the process of the humanely foie gras, well this is not literary the real foie gras, but taste better than chicken liver. Foie gras its a fattened goose liver by gavaging and force feeding for about 8 times calories than what goose needed daily. The fat is stored in the liver and that’s make the liver getting bigger and bigger to 1 kg, compares to the healthy goose liver that weighted about 100-150 grams. Dispite the buttery flavour of the foie gras, didn’t you realise that foie gras that you choking up in your mouth is a hepatic steatosis, a chronic liver metabolism disease condition.
Ethical foie gras or naturally and humanely foie gras become a trend right now. To make a natural fattened goose liver, i feed the goose with stewed corn and rice mixture. The others secret ingredient is vegetable oil and finely chopped lard, but i choose vegetable oil. This natural feeding goose need about 6- 12 weeks fattenned process. Since i can’t wait for that long so i just keep the goose 4 weeks due to a complain from my neighbor for its noisy and loud quake sounds. The first sight of fattened goose liver is the amount of fat that covering the gizzard when i make my incision in the belly.After the good visual inspection, i extracted the liver and the innard carefully. Gosh, the liver is weighted 240 gr, a good size of humanly foie gras, even the size is far away from the real foie gras from forced feeding. The other objective is the pale red colored liver is the sigh of fattenned goose liver. This is a natural instinc of water bird to save as many fat as possible before miggrating.
When i first pan fried the small left lobus of goose liver, i find it had too gamey aromas for my licking. My first though is glazing the goose liver with good aged balsamic vinegar to get rid the gamey flavor and aromas. To make the balsamic vinegar even better penetrates, i make a cross wise scored in the surface. Mine is a lil bit overcooked but the taste is still okey, lucky to served it with wine poached pear. The simple pickled green peppercorn mayonaise is great accompanion for the pan fried liver too.
Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears Recipe:
Pan Fried Goose Liver with Balsamic Vinegar Glazed Recipe :
- 200 gr goose liver, trimmed, scored
- 1 tsp olive oil
- 1 tbsp aged balsamic vinegar
- salt and peper to taste
Red Wine Poached Pears Recipe :
- 1 pear, peeled, cored
- 1 cup red wine
- 1 star anise
- 1/2 tbsp granulated sugar
- a pinch of salt
How to make pan goose liver (natural feeding foie gras) :
- Pat dry the goose liver, seasoned with salt and pepper.
- Drizzle and applied the balsamic vinegar all over the goose liver.
- Refrigerate 30 minutes
- Heat up the olive oil in stailess still pan until sizzling hot.
- Seared and pan fried the goose liver in both side until done (mine takes about 2 minutes each side)
- Wrap with alumunium foil and lei it rest and keep it warm
How to Make Red Wine Poached Pears :
- Dissolve the sugar in the wine and season with salt then pour the mixture in the heavy bottom sauce pan
- Bring the red wine mixture to boil
- Add the pear, simmer for about 30 minutes,
- Drained the pear, continue simmer the wine mixture until thick consistency
- Put the wine poached pear in the plate then staging with radish root sprout
- Put the pan fried goose liver above it then carefully spoon the reduce red wine
- Put the crispy mushrooms tempura, *pickled green peppercorn mayonaise and smoked chilli powder
- Arrange the fresh micro greens
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