Sous vide garlic goose liver

  • Knoblauch Gänseleber Sous Vide
Heiko Antoniewicz
Level of difficulty:

Garlic (sous vide):
1 bulb of Greek garlic
80 ml olive oil
1 twig of rosemary

Goose liver:
200 g foie gras
3 g salt
2 cl Calvados

10 small slices olive bread
1 twig lemon thyme


Garlic (sous vide):
Peel the garlic and blanch three times using fresh water every time. Vacuum with olive oil and rosemary. Cook sous vide in a fusionchef sous vide water bath at 85 °C for 35 minutes and then cool. Salt slightly before serving.

Foie gras:
Cut the foie gras to remove sinews and blood vessels leaving the remaining pieces as big as possible. Pass the through a sieve. Salt the pieces of liver and marinade with Calvados. Vacuum and roll out until 5 mm thick. Marinade for 12 hours then pass through a sieve.

Spread the liver on the bread slices and top with garlic. Garnish with leaves of thyme.

We thank Matthaes publishers for providing this recipe from the book "Heiko Antoniewicz, Sous Vide".