This recipe is a fantastic meld of flavors, perfect for a fall appetizer. The delicate flavor of the goose liver is complemented by hints of cherry and the coarsely chopped goose meat, which is a very rich poultry. We raised our geese outside with none of the force feeding techniques required for a true fois gras. As a result the fat content on the liver is a bit lower, but they are still delicate, mild and delicious. The goose tenderloins were removed from breasts used for Goose Proscuitto and are the loose thin strips that separate easily from the main breast meat. This is the most tender cut from a bird.
The recipe should take about 30-45 minutes to prepare and is best made a day in advance of serving so the flavors can meld and develop and the mousse can solidify. The recipe calls for lard for sauteing, which can easily be substituted with butter. Our lard comes from our Ossabaw Island Pigs and is a bit healthier than butter due to the higher percentage of unsaturated fats, not to mention it is more stable at high temperatures as there are no milk solids to burn. I can't speak for lard from the supermarket as I've never tried it, but from the Ossabaw Island Pig it's delicious.
12 oz. Goose Liver or Fois Gras
4 Goose Tenderloins or 2 oz Goose Meat
8 Oz. Butter (One Stick, Room Temperature)
4 Tbs Lard or Butter
1/4 Cup Dried Cherries
1/2 Cup Sherry
1/2 Cup Heavy Cream
1 tsp. Salt
Pepper to taste
- Soak the cherries in sherry for a minimum of 2 hours. Drain the cherries and reserve the sherry in a small bowl. Squeeze the cherries to remove as much liquid as possible.
- Dice shallots and saute in medium heat in 1 tsp lard until translucent. Scoop out cooked shallots and transfer to food processor.
- Add 1 tsp lard to the pan and saute goose tenderloins until lightly browned and cooked through, but still moist – about 3 to 5 minutes. Set the tenderloins aside to cool.
- Add the remaining lard and saute the goose liver for 5 minutes, turning half way through. Remove the livers and set aside to cool to room temperature or place in fridge.
- Pour the reserved sherry into the pan and scrape up the drippings. Reduce slightly, but don’t burn off all of the alcohol and pour back into the bowl. You can also deglaze the pan in ½ the sherry and reserve the remaining amount at full strength.
- Add the livers and butter to shallots in the food processor and pulse, adding the reserve sherry mix and cream until light and fluffy. Add salt and pepper to taste. Make sure all of the ingredients are room temperature, otherwise the butter may melt and separate later.
- Coarsely chop the cherries and the tenderloin and add to the food processor. Pulse for 1-2 seconds to work in to the mousse, but no longer. Ideally, you should have small bits of cherry and meat that add a hint of texture to the spread.
- Transfer the mousse to ramekins or small bowls and refrigerate. Extra ramekins can be frozen for later use.
- Serve chilled with crackers.