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ISO Recipe for Hungarian Foie Gras

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ISO Recipe for Hungarian Foie Gras

tizinu | Nov 26, 2012 04:00 PM

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!

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