Roast Gooseliver with 50 Clove Garlic Confit
1 Whole Goose Liver
20 Grams Maldon Sea Salt
50 Grams White Pepper Freshly Ground
6 Sprigs Fresh Thyme
500 Grams Celeriac, Peeled
150 Grams Milk
Salt and Pepper
A dash of Nutmeg
50 Clove Garlic Confit:
50 Cloves Garlic in the skin
200 Grams rendered Goose Fat
100 Grams Carrot
100 Grams Zucchini
100 Grams Radish
Season the Liver with Salt, Pepper, Lay Liver on a baking tray and preheat oven at 180 degrees Celsius. Sprinkle Fresh Thyme around and place in oven for 10 minutes. Reduce temperature to 165 degrees Celsius as to avoid burning the skin. Bake until almost well done.
Boil the Celeriac in the Milk, and blend, add more Milk if needed, add seasonings, and place in center of plate.
Melt Goose Fat and place Garlic Cloves in Fat, on low fire slowly cook the Garlic Cloves until done. Remove from Fat and allow to cool slightly. Press each Clove slowly out of the skin and place it on the plate around the Celeriac Puree.
Boil Turned Vegetables until done, wilt in melted butter and scatter also around the celeriac.
Place Goose Liver on top of the Celeriac and spreads the Thyme around.
Drink a relatively sweet wine with this and do not worry about calories, cholesterol etc, it’s the wrong day for that!
Image was taken with a Point and Shoot, sorry for the quality!