Easy and Delicious Chopped Liver Recipe
This Easy and Delicious Chopped Liver Recipe with Canada Goose Liver is a great way to use those duck livers and goose livers from your recent waterfowl hunt.
Servings: 10 servings
Ingredients
Instructions
- Season the goose livers with the salt and pepper and set aside.
- In a small saucepan, cover the eggs with cold water and bring to a boil. Reduce heat and cook over medium heat for 10 minutes. Drain the hot water from the eggs and immediately fill the pan with cold water. Add a few ice cubes and let the eggs stand until chilled. Drain the water, peel the eggs, and coarsely chop. Transfer the chopped eggs to a small bowl and keep in the refrigerator until ready to use.
- In a large frying pan over medium heat, gently cook the onions in the olive oil and butter until soft and golden, about 10 minutes.
- Increase the heat to medium high, add the goose livers, and stir for a one minute so that they absorb the flavor of the onion.
- Using a spatula, scrape the onion and goose mixture into a food processor and let it cool for 5 minutes. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley and broth and pulse to combine. Season with a little more salt and pepper if needed.
- Transfer the goose liver mixture to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, at least 45 minutes.
- Serve with latkes, matzah, your favorite crackers, or on rye bread with some sliced red onion like I did.
