I once had hugarian foie gras: whole lobes of goose liver, sealed in a jar with fat/renderings and possibly some paprika. It was served cold, our host pulled it from the freezer to the fridge and served it on warm toast with a little salt and pepper.
Does anyone know how to make this? I'm not looking for terrine or pate: the fat should be separate from the liver itself. I think I can get the goose liver from Hudson Valley, but wanted to throw it out there.
Thanks ahead of time!