Goose Liver in Jar

For the foie gras in a jar, first peel and chop the shallot.

Sauté with 1 tablespoon butter, deglaze with port wine and cognac, reduce by half and let cool to lukewarm. Clean and chop the liver.

Puree liver, 150 g liquid butter, whipping cream, yolks and shallot reduction, season with pickling salt, vanilla pulp, salt, pepper and brown sugar. Strain through a fine sieve, pour into ovenproof jars and cover with cling film.

Cook in a water bath in the oven at 90°C top and bottom heat for approx. 20 min. until a core temperature of 65°C is reached. Allow jars to cool with the foil. Warm the cranberry jam, stir until smooth and spread a thin layer over the cooled liver.

Cut the brown bread into thin slices, fry in olive oil and degrease on kitchen paper.

Serve with the foie gras in a jar or separately.

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