Goose liver in escalopes with artichokes


Our intention is to taste, so sometimes the recipes that we propose are based on more popular ingredients and others, such as this goose liver in schnitzel with artichokes, which can be used for more special moments. The garnish that we propose is fresh pasta and to make the sauce we use 1 jar of artichokes in oil, but they can also be made with fresh artichokes previously cooked.

Ingredients: 1 kilo of goose or duck liver, 30 grams of flour, 75 grams of butter, 1 jar of artichokes in oil, 2 shallots, 1/2 deciliter of port, 3 deciliters of meat juice, 100 grams of mushroom, 1 / 2 deciliter of brandy, salt, pepper and fresh pasta for garnish.

preparation: First, we clean the mushrooms by chopping them into tiny cubes, in the same way, we peel and chop the shallots. In a saucepan, poach the shallots and mushrooms with half the butter, when they are transparent, add the brandy and port and let it reduce by half. Next, we wet it with the meat juice, reduce a little and add the artichokes very well drained from the juice of the pot and let everything cook together for 10 minutes and crush.

We cut the liver into transverse fillets of approximately 1 centimeter, we salt and pepper, we pass them through flour and we fry them quickly in the pan, in which we will have put the rest of the butter. We drain them and we can only serve them with the artichoke sauce and the fresh cooked pasta.

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