Goose liver with dried fruit | Poultry | DW | 02.04.2004
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Goose liver with dried fruit

Goose liver with dried fruit is a speciality in the Alsatian restaurant "Auberge du Cheval Blanc".


Head chef Fernand Mischler recommends this recipe - the fruit are cooked with oriental spices like cinnmon, lemon grass and cloves. These are typical of Alsace, because the spice route in the Middle Ages once went through this area.

Recipe: Goose liver schnitzel with dried fruit. A speciality of the "Auberge du Cheval Blanc" in Alsace.

Ingredients for 4 people:

8 slices of goose liver (about 40 grams per schnitzel)
herb salt, pepper, flour
vegetable oil or butter
100 g prunes
100 g dried apricots
14 g raisins
1 grapefruit
1 pear
½ litre white wine (muscat)
gingerbread spices
3 cloves
1 bay leaf
1- 2 star anise
1 cinnamon stick
4 tablespoons water
pinch of sugar
2 teasps lemon juice
½ stalk lemon grass
½ tablespoon fresh ginger
orange and lemon peel to garnish

Cut the apricots and prunes into quarters (keep separate). Put the white wine and some water into a pan. Add the spices and apricots and bring to the boil. After about five minutes, add the prunes, chopped pear and raisins and simmer for 10 more minutes. Take the pan from the heat, allow to cool and soak for an hour.

Peel the grapefruit and separate the segments.

When the fruit have soaked, heat the pan, then remove the fruit from the liquid. Take the goose liver out of the refrigerator just before you're ready to cook it and sprinkle with salt. Heat oil in the frying pan until it sizzles and fry the
liver briefly on both sides until it has a lightly browned crust.

Arrange the fruit and uncooked grapefruit on plates, place the liver on top and serve hot. A large dumpling is a suitable accompaniment to this dish. Bon appetit!

Here are some tips from star chef Fernand Mischler:
When buying the liver, make sure that it isn't too soft (fatty) and not too hard (too young). Dust the goose liver in flour before frying to give it a pleasant crunchy coating.