Goose liver shards

In this preparation, the liver (foie gras d'oie) is marinated in Macvin du Jura and shaped into shards using liquid nitrogen. 

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

Goose liver shards

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liver, cleaned 


Macvin du Jura 




curing salt

As needed: 



Preparation method

  • Marinate the liver in the Macvin du Jura, cognac, and salts for at least twelve hours. 
  • After marinating the liver, pull vacuum and place in a sous vide system for 25 minutes at exactly 52°C. 
  • Drain in a conical sieve to allow the fat to drain off.
  • Cool the liver, so that it firms up again.
  • Submerse the liver in the liquid nitrogen.
  • Use a pan or meat mallet to break the frozen liver into pieces. This creates the shards.
  • Allow to reach room temperature.

Serving suggestions

  • As a component in a composition with goat's cheese, beetroot, and yuzu.
  • As a component in a composition with fig leaves, almond, and balsamic vinegar. 

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