Goose liver crème with yuzu and star anise

The fattiness of the goose liver (foie gras d'oie) and the tartness of the yuzu makes for a unique combination. This makes it a very special component to surprise your guests!

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

Makes 500g.

Goose liver crème with yuzu and star anise

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chicken stock 


star anise 


goose liver, cut into cubes

As needed:


yuzu juice

As needed:



As needed:



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 yuzu juice, cognac, and salt.
  • Push the crème through a sieve and set aside to cool.

Serving suggestions

  • Combine with beets, brioche, and goat cheese.
  • Delicious with, e.g. caramelised onion, apple, anise, and sorrel.
  • As a base for an amuse-bouche, e.g. with finely shaved macadamia nuts.

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