Goose Liver Pepper Balls
Chef Kellner has made this dish easy to prepare: he suggests purchasing goose liver terrine (pate) and brioche from your favorite stores (although you could prepare your own ahead of time, if you wish). He emphasizes that the quality of the goose liver is critical. Chef Kellner also garnishes his plates with designs drawn with a little of the pate which has been passed through a fine-meshed sieve and mixed with a little melted butter.
- Goose liver terrine - 1-1/4 cup
- Dirndl berry or cranberry puree - 2 tablespoons
- Freshly cracked black pepper - 2 tablespoons
- Fresh goose liver - 10 ounces
- Brioche - 4 slices b
- Raspberry Vinegar - 1 tablespoon
- Red Wine - 1 tablespoon
- Peppercorns for garnish
- Coarsely ground sea salt for garnish
Using a small ice cream scoop or spoons, shape the goose liver terrine into balls the size of walnuts. Warm the berry puree in a small saucepan over low heat, and coat the pate balls with the berry puree. Press cracked peppercorns onto the surface of each. Chill.
Cut the brioche slices into 4 circles and toast the brioche circles. Form the brioche rounds into four “cups” to cradle the goose liver balls. Place the brioche cups on the serving plates and insert 1 goose liver ball into each brioche cup. Slice the fresh goose liver into 1/8 - 3/16-inch-thick slices and arrange them, standing up, around the cups in a rose petal fashion. Whisk together the remaining berry puree, vinegar, and wine. Using a brush, baste the liver slices with the berry mixture. Spoon a little of the berry mixture on the plate beside the goose liver pepper balls, or paint the plate with the mixture of sieved goose liver pate and butter as Chef Kellner does. Sprinkle the plate with peppercorns and sea salt.