Goose Fegato Crostini Recipe
This rustic Italian pâté is the perfect way to use up the offal that's often included when you buy a whole goose. Fried in plenty of butter then chopped up with anchovies, capers and lifted with a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 35g of unsalted butter
- goose offal, specifically the heart and liver from a whole goose
- 2 tbsp of vin santo, sweet sherry, Madeira or vermoutht
- 2 tbsp of brandy
- 4 tbsp of stock, ideally homemade goose stock
- 3 anchovies
- 1 tbsp of capers
- 3 sage leaves
- sea salt flakes
- freshly ground black pepper
- 100g of unsalted butter, for sealing
- 4 slices of sourdough
- unsalted butter, for spreading
- cornichons
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