Goose fegato crostini
Item 1 of 1
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 splash of vin santo (an Italian dessert wine), it's the perfect little snack to serve either before or alongside the bird itself. That, or a cook's treat to snack on while you get the rest of the dinner ready in the kitchen!
First published in 2020
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Ingredients
Metric
Imperial
- 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
To serve
- 4 slices of sourdough
- unsalted butter, for spreading
- cornichons
SAVE RECIPE
Method
1
Melt the butter in a pan over a medium to high heat. When hot and frothing, add in the liver and heart and quickly brown for a minute on each side
- 35g of unsalted butter
- goose offal, specifically the heart and liver from a whole goose
2
Pour the vin santo and brandy into the pan and allow it to bubble for a few seconds, then add in the goose stock and allow to reduce by half – this won’t take more than a couple of minutes
- 2 tbsp of brandy
- 2 tbsp of vin santo, sweet sherry, Madeira or vermoutht
- 4 tbsp of stock, ideally homemade goose stock
3
Turn off the heat and remove the liver and heart from the liquid. Once cool enough to handle, finely chop them along with the anchovies, capers and sage leaves
- 3 anchovies
- 1 tbsp of capers
- 3 sage leaves
4
Add everything back into the pan with the sauce, stir and season with salt and pepper
5
Transfer the fegato to a small container or Kilner jar. Melt the butter and pour over the top of the pâté to seal it. Refrigerate until ready to use
- 100g of unsalted butter, for sealing
6
To serve, butter the sourdough on both sides and fry over a medium heat until crisp on each side. Spread a thin layer of the pâté on to the toasts and serve with as many cornichons as you see fit!
- 4 slices of sourdough
- cornichons
- unsalted butter, for spreading
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