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GOOSE LIVER WITH PEPPERED TOMATOES

GOOSE LIVER WITH PEPPERED TOMATOES
RECIPE OF THE CHEF ANDRE DAGUIN, former restaurateur at the hôtel de France in Auch (Gers).

Ingredients to serve 6:
- 1 large goose foie gras of 800 grams
- 1 kilo ripe tomatoes
- Goose fat
- Salt, white pepper,
Serve with a sweet Jurançon.
Bon appétit

 

Preparation :
Plunge tomatoes in boiling water for 1 minute before peeling. Halve, deseed and cook in the oven on a tray greased with goose fat. Turn up the heat to caramelise the juice of the tomatoes generously sprinkled with salt and freshly ground white pepper; the tomatoes will be browned around the edges.

 

Leave to cool slightly then cover the bottom of a terrine dish with this candied tomato mixture . In the meantime, trim the live r and boil for 2 minutes in the same water as the tomatoes. Salt and pepper (white pepper) above, below and between the two lobes, the n place in the terrine and cover with the tomatoes.

 

Put the lid on and cook for 40 minutes in a bain marie at 110 °C. Remove from the oven and press the liver down slightly in the terrine till the rising fat covers it completely. NB: peeled tomato has a tendency to stick to the oven tray so keep a spatula handy. Serve after 3 or 4 days in the refrigerator.