Menu for Romance
1 goose liver, 1 kg/2.2 lbs
40 g/1.4 oz dried chanterelle mushrooms
4 tablespoons cognac
5 tablespoons raspberry jam
1 glass of white CASA DO LAGO white
Chill the goose liver in iced water for one hour, then gently trim off and remove any veins and nerves. Cut the liver into half inch/1 cm thick slices and season with salt and pepper. Sear them for a minute on either side over a high heat until they acquire a consistent crust. In the rendered liver fat, sauté the chanterelle mushrooms, together with the cognac and the white wine. Add the jam and leave to bubble for two minutes, correct the seasonings and stir in the liver to warm slightly. Serve immediately on toast.
Complement With Casa do Lago Grande Reserva