📝 About This Recipe
Indulge in the pinnacle of French charcuterie with this luxurious Goose Liver Confit, a dish that transforms humble offal into a buttery, melt-on-the-tongue delicacy. Slow-poached in golden rendered fat and infused with aromatic herbs and warm spices, this confit offers a deep, savory richness balanced by the subtle heat of pink peppercorns. It is an ancient preservation technique that results in a sophisticated appetizer, perfect for festive gatherings and true gourmands.
🥗 Ingredients
The Liver and Cure
- 2 pounds Fresh Goose Livers (cleaned, veins removed, and separated into lobes)
- 1.5 tablespoons Kosher Salt
- 1 tablespoon Pink Peppercorns (lightly crushed)
- 1 teaspoon Granulated Sugar
- 3 tablespoons Cognac or Armagnac (high quality)
The Confit Liquid
- 3 cups Rendered Goose Fat (or duck fat as a substitute)
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves (dried)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 piece Star Anise (whole)
- 1 teaspoon Whole Black Peppercorns
For Serving
- 1 loaf Artisan Baguette (sliced and toasted)
- 1/2 cup Cornichons (for garnish)
- 1 pinch Flaky Sea Salt (like Maldon)
- 1/4 cup Fig Jam (optional accompaniment)
👨🍳 Instructions
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1
Begin by carefully cleaning the goose livers. Use a pair of tweezers or a small paring knife to remove any visible veins or connective tissue, taking care not to break the lobes too much.
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2
In a small bowl, whisk together the kosher salt, crushed pink peppercorns, and sugar. Place the livers in a glass dish and sprinkle the cure evenly over all sides.
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3
Drizzle the Cognac over the seasoned livers. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate.
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4
Preheat your oven to a very low 225°F (110°C). This low temperature is crucial for the 'confit' process to ensure the liver stays tender and doesn't seize.
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5
In a heavy-bottomed oven-proof pot or Dutch oven, melt the goose fat over low heat until it reaches approximately 190°F (88°C).
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6
Add the smashed garlic, thyme sprigs, bay leaves, star anise, and black peppercorns to the fat. Let them steep for 10 minutes to infuse the oil with aromatics.
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7
Remove the livers from the refrigerator and pat them dry very gently with a paper towel to remove excess moisture.
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8
Carefully submerge the livers into the warm fat. They should be completely covered. If they aren't, melt a little more fat and add it to the pot.
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9
Transfer the pot to the preheated oven. Cook for approximately 90 minutes to 2 hours. The liver is done when it is very soft to the touch and a thermometer inserted into the thickest part reads 125°F (52°C) for a medium-rare, buttery finish.
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10
Remove the pot from the oven and let the livers cool in the fat until they reach room temperature.
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11
Using a slotted spoon, carefully transfer the livers into sterilized glass jars or a terrine mold. Strain the cooking fat through a fine-mesh sieve and pour it over the livers until they are completely submerged.
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12
Seal the jars and refrigerate. The confit is best if left to 'mature' for at least 3 days before eating, allowing the fats and spices to mellow and integrate.
💡 Chef's Tips
Always use the highest quality fat available; goose or duck fat provides the best flavor profile. Do not let the fat boil; if you see large bubbles, the heat is too high and the liver will become grainy. Ensure the liver is always completely submerged in fat during storage to prevent oxidation and spoilage. To serve, remove the jar from the fridge 20 minutes early so the fat softens slightly, making it easier to spread. If you cannot find goose liver, high-quality duck liver (foie gras) is a perfect substitute.
🍽️ Serving Suggestions
Serve on warm, toasted brioche or a crusty sourdough baguette. Pair with a glass of Sauternes or a late-harvest Riesling to cut through the richness. Accompany with a dollop of fig or onion marmalade for a sweet-and-savory contrast. Offer a side of tart cornichons or pickled red onions to provide acidity. Sprinkle a few crystals of Maldon sea salt on top just before serving for a textural pop.