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Casserole of goose liver with chestnuts

Casserole of goose liver with chestnuts

For 4/5 people:Preparation:30 minutes (4 days before serving). Marinade:12 h Cook:1 h 30

1 raw goose liver of 600 g, 800 g of chestnuts, 40 cl of chicken broth, 1 small stalk of celery.

For the marinade:2 tablespoons Armagnac, 10 cl Gewürztraminer, 1 teaspoon sugar, 1 pinch grated nutmeg, 1 pinch of black pepper. 6 g of salt.

  • Let the liver harden in the fridge. Using a paring knife, slightly incise the hollow part of the two lobes at the start of the branching of the veins. Carefully remove these. Put the liver in a deep dish. Add the marinade ingredients. Book a cool night.
  • Peel the chestnuts, put them in a saucepan with the celery, add the chicken broth, cook for around 30 minutes. Coarsely mash the chestnuts with a fork. Leave to cool.
  • Preheat the oven to 2/3 rd (70°C).
  • Divide the liver in half lengthwise. Arrange a layer of broken chestnuts in the bottom of a terrine, a layer of liver, a layer of chestnuts ending with the liver.
  • Pack down, then put the terrine in a bain-marie for 1 hour. Leave to cool, as soon as the terrine sets, place a board loaded with a weight on it. Leave overnight in the cold.
  • The next day remove the planchette, collect the fat on top and melt it, pour it over the terrine.
  • Taste this one 3 days later, sliced ​​and decorated with grapes.
  • Accompany with remaining Gewurztraminer.