Food, Photography and Lifestyle Blog

Roast Gooseliver with 50 Clove Garlic Confit


Roast Gooseliver with 50 Clove Garlic Confit

Roast Gooseliver with 50 Clove Garlic Confit




Goose Liver:

1 Whole Goose Liver

20 Grams Maldon Sea Salt

50 Grams White Pepper Freshly Ground

6 Sprigs Fresh Thyme

 Celeriac Puree:

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

 Turned vegetables:

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!


One response

  1. 50 (!!) cloves of garlic! Wow… better not have any social gatherings the next day!

    March 10, 2009 at 10:57 am

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