Berry sauce foie gras

Berry sauce foie gras

Berry sauce foie gras

Berry sauce foie gras


Probably the most spicy and unusual way of cooking Goose liver, you will love! Very good recipe for a romantic dinner.



  • Goose liver 0.5 kg
  • Any berries (best forest — cranberries, cloudberries, Cowberries) — 0.5 kg
  • 4 tablespoons sugar cane
  • 100 ml of water
  • Salt, pepper
  • A couple of leaves of mint

Vanilla sauce:

  • 1 vanilla stick
  • 50 g sugar
  • 500 ml milk
  • 5 egg yolks



Wash and having cut the liver, salt and pepper it. Saute the liver in a pan in olive oil until tender.

Wash berries and putting them in a small ladle, pour the sugar, pour in waterand Cook, stirring occasionally, until they turn into puree. remove the berries from the fire and walk on them further down the blender.


Vanilla sauce

Vanilla stick cut lengthwise, the tip of the knife to collect vanilla. Add to saucepan with milk, vanilla and the wand. Give milk to boil, remove from heat and cool slightly.

Beat up egg yolks using a mixer with the sugar into a creamy mass. Strain themilk, pour it into the egg mass and cook over low heat, stirring with a whisk until the mass thickens. The cream should just system, but DO NOT Cook. Otherwise, curl up yolks and sauce.

Liver slices served them on the wide white dish, generously watered Berry Sauce and vanilla, as well as model decorated with Mint.

For a romantic dinner you can also Cook Pear mille-feuille. Very tasty and easy recipe!
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Berry sauce foie gras
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