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Pan-Fried Goose Liver

A great recipe for an incredibly delicious delicacy. I love liver in general, but goose liver most of all — to me it's especially good. This is how I make it, and the wine adds an elegant note to what seems like a very simple dish.

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Fried goose liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 8 g
Fats 57 % 20 g
Carbohydrates 20 % 7 g
244 kcal
GI: 57 / 0 / 43
  • Before frying, trim the liver of any veins and soak it in milk for several hours (up to six). When you're ready to cook, prep the onion and garlic — peel and cut them however you like; the garlic can stay in whole cloves and the onion can be sliced. Add the garlic cloves (lightly smashed with the flat of a knife) and the spices to a hot, oiled skillet. Stir for a few seconds, then add the onion and lightly sauté. Meanwhile, dredge the liver in flour and add it to the onion. Fry everything until the liver is nearly cooked through, then pour in the wine and stir. Simmer a couple of minutes and it's done! Serve with your favorite side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Garlic - 143  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Goose liver - 412  kcal/100g

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