Goose fegato crostini


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To serve

  • 4 slices of sourdough
  • unsalted butter, for spreading
  • cornichons
Melt the butter in a pan over a medium to high heat. When hot and frothing, add in the liver and heart and quickly brown for a minute on each side
  • 35g of unsalted butter
  • goose offal, specifically the heart and liver from a whole goose
Pour the vin santo and brandy into the pan and allow it to bubble for a few seconds, then add in the goose stock and allow to reduce by half – this won’t take more than a couple of minutes
  • 2 tbsp of brandy
  • 2 tbsp of vin santo, sweet sherry, Madeira or vermoutht
  • 4 tbsp of stock, ideally homemade goose stock
Turn off the heat and remove the liver and heart from the liquid. Once cool enough to handle, finely chop them along with the anchovies, capers and sage leaves
Add everything back into the pan with the sauce, stir and season with salt and pepper
Transfer the fegato to a small container or Kilner jar. Melt the butter and pour over the top of the pâté to seal it. Refrigerate until ready to use
  • 100g of unsalted butter, for sealing
To serve, butter the sourdough on both sides and fry over a medium heat until crisp on each side. Spread a thin layer of the pâté on to the toasts and serve with as many cornichons as you see fit!
  • 4 slices of sourdough
  • cornichons
  • unsalted butter, for spreading
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