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Pan Seared Goose Liver with Balsamic Vinegar

Pan Seared Goose Liver with Balsamic Vinegar
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難度
準備需時
55 分鐘
煮食需時
5 分鐘
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2726
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Pan Seared Goose Liver with Balsamic Vinegar
Yummy pan seared goose liver with crispy crust. Sorry I don't have pictures of the intermediate steps, hard to take pictures when my hands covered in flour and goose liver grease.
材料
份數
單位
  • 基本材料
  • 鵝肝(生)
    1
    1 lump, around the size of a fist.
  • 鵝肝(生)
    1
    1 lump, around the size of a fist.
  • Condensed Balsamic Vinegar
    2 湯匙(Tbsp)
    Cheap Balsamic Vinegar would do. Must be thick enough not to flow everywhere. The sweeter the better.
  • Condensed Balsamic Vinegar
    30 毫升(ml)
    Cheap Balsamic Vinegar would do. Must be thick enough not to flow everywhere. The sweeter the better.
  • Flour
    3 湯匙(Tbsp)
    Corn starch is 'ok' too.
  • Flour
    44 毫升(ml)
    Corn starch is 'ok' too.
  • 食鹽
    1 少許
  • 食鹽
    1 少許
  • 黑胡椒
    1 少許
  • 黑胡椒
    1 少許
  • 蜜糖
    1 茶匙(tsp)
    (Optional)
  • 蜜糖
    5 毫升(ml)
    (Optional)
  • A fancy plate
    1
  • A fancy plate
    1
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步驟
  • Thaw the goose liver.
  • Cut goose liver in to 1CM thick slices. You can cut it a little thicker, but try not to cut it any thinner than 1CM.
  • Using a sieve, powder both sides of each piece of goose liver with flour, liberally.
  • Place each piece on a flat plate. Do not stack the pieces together. Place plate into freezer for 30 minutes or more.

    Once frozen, preparation is complete!
  • Preheat pan to medium heat. No need to add oil.
    Prepare a bowl of salt and a bowl of pepper nearby.
    Also have a plate nearby with a few sheets of paper towel on it.
  • Place frozen goose liver steak on pan to sear. Take a pinch of salt and sprinkle on goose liver.

    Sear each side for exactly 50 seconds only. If you want your goose liver to be more cooked, you can sear for up to 65 seconds. Anything more the goose liver would be too over cooked. However, since 'medium heat' is very subjective, your goose liver steak searing time may vary. Sear just 1 piece as a test to get a better timing estimation.

    I find it best if I only sear 2 pieces at a time, or else it gets difficult to keep track of the timing.
  • Place seared goose liver on paper towels to seep away any excess oil.

    Pour away excess oil every time you finish searing 2 pieces of goose liver. It is preferable to have the pan free of oil and charcoal every time you sear a new piece so you get consistency for all pieces.
  • Place seared goose liver pieces on a plate. Take a small pinch of grounded black pepper and sprinkle it on the goose liver (Do not put too much).
  • Pour a little balsamic vinegar in a tablespoon. Slowly pour the balsamic vinegar from the spoon onto plate. You can decorate your dish with balsamic vinegar, or if you want to keep things simple just pour it on the side.
  • (OPTIONAL) Place a small drop of honey on the side of the plate. Not everyone likes it, but I personally think it goes quite well together!
  • Eat it while it's hot!
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Pan Seared Goose Liver with Balsamic Vinegar
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Stellaaaa
請問用鹽同黑胡椒調味要幾耐?
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Pan Seared Goose Liver with Balsamic Vinegar 《有營食譜》: