Gastronomixs

Goose liver crème with yuzu and star anise

The fattiness of the goose liver and the tartness of the yuzu makes for a unique combination.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Goose liver crème with yuzu and star anise

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Ingredients

300 

ml

chicken stock 

 

star anise 

250 

goose liver, cut into cubes

As needed:

 

yuzu juice

As needed:

 

cognac

 

 

salt 

Preparation method

  • Boil the stock with the star anise and infuse for at least one hour.
  • Pour the stock through a sieve. 
  • Place the stock and the cubed goose liver in the thermo blender.
  • Blend on medium at 70°C until smooth. 
  • Reduce the temperature to 30°C. 
  • Season the liver crème to taste with salt, yuzu juice, and cognac. 
  • Push the crème through a sieve and set aside to cool.

Serving suggestions

  • As a component in a composition with beetroot, brioche, and goat's cheese.
  • As a component in a composition with caramelised onion, apple, anise, and sorrel. 

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