BAKED GOOSE LIVER WITH ENDIVES,
PARMA OR SUPERANO HAM AND A KWAK VINAIGRETTE

Preparation

First make the vinaigrette.
Reduce the Kwak by 2/3, mix with 1 spoonful of honey, vinegar and mustard and stir an even consistency is obtained.

Cut the endives into julienne strips, season with a little salt and pepper, add the vinaigrette and finely chopped ha. bake the goose liver and lay it on the salad, dress with a little more vinaigrette around the sides.

Serve with a glass of Kwak.

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Ingredients for 4 people
– 4 endives
1 spoonful honey
– 4 slices goose liver (approx. 80 gram – 3 oz)
– 1 bottle Kwak
– 2 slices ham
– 1 dl (3.5 fl. oz.) olive oil
– 2 soup spoons red wine vinegar
– salt and pepper