Confit of Goose Liver - Strasbourg , Alsace, France

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Confit of Goose Liver

  From the restaurant "MOULIN DU KAEGY" in Mulhouse 

  Ingredients to serve 6 people 
1 goose liver of 600 g
2 g of white pepper
12 g of sea salt
2 kg of goose fat

  Preparation 
Soak the liver for 12 hours in milk and water.
Separate the two lobes of the liver and remove all superficial nerves.
Rub in the salt and pepper.
Place the liver in an earthenware or metallic recipient. Cover the liver with the melted goose fat which should no longer be hot.
Let the liver ripen in the refrigerator for one week at 2°C.
Remove the liver from the goose fat 1/2 hour before consummation.
Serve with toasts from a large textured loaf of bread.
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