AuthorNoemieThis is a nice way to present goose liver. You macerate it in Port for a while before cooking it the next day. It is easy to prepare and the liver will taste delicious.
Ingredients
Directions
Remove the nerves in the liver
Mix the port and salt,
Add pepper
Put the liver in the port and let it macerate for 24 hours
Make sausages (not too big) by rolling them in several layers of tightly wrapped cooking paper
Put in the steam basket
Add 200ml of water
Put the instant pot in quick cooking mode
Adapt the cooking time according to the size of the "sausages" or 4min for 5cm in diameter
Once the cooking is finished, soak them immediately in cold water
Put in the fridge for 12 hours before serving
Ingredients
Directions
Remove the nerves in the liver
Mix the port and salt,
Add pepper
Put the liver in the port and let it macerate for 24 hours
Make sausages (not too big) by rolling them in several layers of tightly wrapped cooking paper
Put in the steam basket
Add 200ml of water
Put the instant pot in quick cooking mode
Adapt the cooking time according to the size of the "sausages" or 4min for 5cm in diameter
Once the cooking is finished, soak them immediately in cold water
Put in the fridge for 12 hours before serving