goose liver or 2 – 3 hen's liver
Rich in vitamin A, iron, and copper, with high levels of cholesterol and saturated fat. Goose liver contains elevated levels of monounsaturated fatty acids, while both livers provide significant B vitamins, particularly folate and B12.
About
Goose liver (foie d'oie in French) is the enlarged liver of a domesticated goose (Anser domesticus), traditionally obtained through a process known as gavage or force-feeding. This practice, dating back to ancient Egypt and Rome, enlarges the liver to extraordinary proportions—a fattened goose liver weighs 800–1,500 grams compared to 100–150 grams in a naturally fed bird. The organ develops a pale, creamy color and buttery texture, with a delicate, slightly sweet flavor distinct from poultry meat. Hen's liver, by contrast, is the ungavaged liver of a chicken or hen, smaller in size (25–60 grams) and firmer in texture, with a more pronounced mineral and slightly gamey taste. Both are prized in French and European gastronomy, though foie gras represents the pinnacle of luxury cooking.
Culinary Uses
Goose liver is traditionally prepared as foie gras, served either whole as a terrine, seared as escalopes, or incorporated into pâtés and forcemeats. It is the cornerstone of French haute cuisine and appears in regional dishes such as Périgordian specialties. Hen's liver, more affordable and accessible, is commonly sautéed and served with onions, shallots, or caramelized apples; it is used in traditional preparations like pâtés de foie, liver mousse, and various European comfort dishes. Both livers pair well with acidic elements (vinegar, wine reductions) and sweet accompaniments (figs, fortified wines). Preparation requires minimal cooking to preserve tenderness and flavor.