Quickly roast the well-cleaned, precisely skinned liver in goose fat, while frying a clove of garlic, two small sprigs of thyme.
Finally, puree everything together with about the same mass of butter in a stand mixer. Chill.
Serve on toasted white bread as a small bite to the aperitif.
Preparation Tip:
A wonderful way to use the goose liver if you are making a roast goose.
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