Cold Goose Liver in Its Own Fat

1. Rinse the goose liver in cold water and pat it dry.

2. Melt part of the goose fat and sauté the sliced onion and garlic in it.

3. Add the goose liver and bay leaf, then cook gently, covered, in its own fat until tender.

4. Always season with salt and pepper at the end so the liver stays soft.

5. Pour the remaining melted goose fat over the cooked liver to cover it.

6. Chill in the fat and serve cold after a few hours with fresh bread.

Tip: Best served with pickles or toast.