Excellent festival dish either for Martin's day or for Christmas!
- Prep Time : 30 minutes
- Cook Time : 40 minutes
Add enough water to the milk to cover the goose liver. Add garlic and marinate overnight.
The next day place in a covered baking pan with quartered onions, the apples and the goose fat or lard. Cook in a preheated oven (200 °C) for 40 minutes. When small brown areas appear on the surface, prick the liver to see if it is cooked through properly.
Carefully set the goose liver in the centre of a large serving bowl. Strain the apples and onions into the grease around the liver, and sieve the fat over the liver. Clean the truffles in the usual way. Cut one into thin strips and place the small slices of truffles into cuts in the goose liver. Grate the other over the liver and fat. Leave to rest in a cool place for at least half a day. During this time it will solidify and become easier to cut. Salt before serving with finely diced red onion and toast.