Goose liver it is a real delicacy, especially in Western Europe. It is not that popular in Poland – when we want to prepare this type of offal, we usually use chicken liver. However, it is worth trying the goose variant, which is characterized by the presence of many valuable nutritional values.
In stock goose livers we can find, among others, vitamin A, B vitamins and even vitamin C. It is also an excellent source of iron, phosphorus and zinc. An adequate supply of the mentioned compounds is necessary for proper functioning of the body. Goose liver also contains a lot of protein, which is the building block of muscles. The ingredients contained in these offal may support the functioning of the immune system and circulatory system.
It should be noted that goose liver also includes purineswhich may contribute to the occurrence of gout. It is also a product rich in fat – so it is good to eat it in moderation.
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Goose liver may differ from chicken liver in many respects. It’s about taste, consistency and the content of individual nutrients. Goose liver may be slightly fattier than chicken liver. Plus it includes more iron i phosphorus.
It’s worth mentioning controversy related to goose liver intended for foie gras. The animals from which these offal are obtained are forcibly fattened – they are fed using a tube pushed into the esophagus through which the food is administered. As a result of this process, the livers of such birds become significantly fatty and may enlarge up to ten times in size.
However, there are places where the animals are fed naturally. If we want to prepare goose liver, it is worth purchasing offal from such a breeder.
Goose liver can be prepared in many different ways. But sometimes simplicity is best. If we want to fully experience the taste of goose liver, it is worth stewing it with onion. Ingredients needed for this recipe are:
- 400 g goose liver;
- 2 large onions;
- 1-2 tablespoons of wheat flour;
- rapeseed oil for frying;
- salt, pepper, marjoram.
Preparation method:
- Rinse the liver thoroughly under running water and remove any larger growths. Then dry it (preferably with a paper towel) and cut it into smaller pieces.
- Peel the onions and cut them into slices. Fry in a pan in a small amount of rapeseed oil. When the onion is nicely translucent, remove it – preferably to a separate bowl.
- Season the liver with salt, pepper and a pinch or two of marjoram. Coat it in flour and then fry it in a well-heated pan with rapeseed oil.
- When the liver is nicely browned, reduce the heat and add the onion to the pan. Mix everything, fry for about 1-2 minutes, and then pour about 150 ml of water. Cover and simmer for about 8 minutes. If necessary, you can add a small amount of water.
Ready liver can be served with addition of potatoes (from water or puree) and your favorite salad. Nothing stops you from eating it in company country bread and pickled cucumber.
Sources: Terazgotuje.pl
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