Over the next days I will present my suggestion for a whisky-enhanced Christmas dinner. There will be three courses, all my own creations or variations on existing recipes. The dinner will be classic French style. I tried to make the recipes scaleable so there is no fixed number of eaters. Also I will not include recipes for sides or garnish, but I will give suggestions. Here is the first one:
Ingredients per person:
- 100 to 150 grams fresh goose liver (not foie gras) – duck liver works just as fine.
- About 10 sultanas
- A dram of not too heavily sherried whisky
- Salt and pepper
Soak the sultanas in the whisky for a few hours in advance or overnight, cover well to avoid evaporation.
Throughly rinse and clean the goose livers, remove all excess issue and separate the lobes. Remove the soaked sultanas but keep the whisky. Preheat the oven to 80 degrees.
Preheat a generous amount of butter in a sauté or frying pan and sautee them for a about 2 minutes on each side on medium heat and place them in the oven to keep warm. Now sautee the sultanas in the butter for 2 minutes, add the whisky and let reduce until most liquid has evaporated.
Place the liver pieces onto the plate, dress with sultanas and sauce and season with salt and pepper. Serve with white bread or toasted brioche and a fancy leaf salad (optional).
This recipe is rather minimalistic, but the livers need to be neither dry nor underdone, so some experience is favourable here. My chioce of whisky was a sherry cask Macduff from Exclusive Malts, but there is a wide range of options here. I would just stay clear from proper sherry monsters.
And please excuse the unprofessional presentation. I am not a food stylist, and enjoying the dish warm instead of cold was more important to me than aranging it for a fancy picture.
Head on the main course: Fillet of Beef With Morel Sauce.