Summary

Ingredients

• 500 ml goose fat
• g 1,000 apples, peeled, pitted, rouhly cut
• g 1,000 onion (s), rouhly chopped
• 500 g chicken liver (s), or turkey or oose liver, cut into approx. 2 cm pieces
• 1 ½ tablespoon rosemary, coarsely chopped or pounded needles
• 1 tablespoon marjoram, dried, chopped
• 2 teaspoons, heaped pepper, green, chopped
• 1 teaspoon black pepper from the mill

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Instructions

1. The goose lard is heated in a coated pan and the apple pieces are fried in it at the highest heat setting. The water contained therein evaporates (approx. 70% of the apple weight). Now add all the spices. Avoid sticking by stirring occasionally and ensure that it is evenly distributed.
2. As soon as the apple pieces turn golden brown, enough water has evaporated and the sugar contained begins to candy (approx. 20-30 min).
3. Now fold in the onion pieces and stir frequently with a pan lifter. As soon as the onion pieces have turned glassy (approx. 15 min), the poultry liver is folded in and the stove is switched off. Stir for another 10 minutes, then close the pan with a lid and let it cool down slowly.
4. Due to the residual heat in the mixture (approx. 130 ° C!), The small pieces of liver cook through without any problems and remain tender.
5. Let the hot mass cool down in the pan for approx. 2-3 hours before filling it into a plastic container.
6. It tastes particularly heavenly on black or wholemeal bread, don`t forget a pinch of salt.
7. Durability:
8. 1 week in the refrigerator, max. 1 year in the freezer.
9. Tip:
10. If the goose lard does not set too much in the refrigerator, you can replace 10-20% of the goose lard with lard.
11. A 5 kg goose (including the fluff of fat) produces approx. 700-1000 ml of goose fat when roasting.