Goose Liver Appetizer

This recipe for pan-seared foie gras served with spiced bread toast, kaki puree, and cream of squash soup was especially prepared by Chef Xavier Mathieu for the elegant Hostellerie le Phebus restaurant in Luberon, France. The foie gras (raw goose liver) is sliced into escallops and fried quickly in a frying pan with a little olive oil. Frying must be done very quickly until it turns nice and crispy on the outside, while remaining soft and velvety inside.

The pan-seared foie gras is then placed on top of a toast of bread, particularly a slice of “pain d’ épices,” which is a spiced loaf flavored with honey and spices then toasted like regular bread. Cinnamon, nutmeg, and ginger were used in baking this spiced bread. However, for this recipe, you can also use gingerbread, which has a nice spicy flavor that will contrast and bring out the savory goodness of the cream of squash soup.

As a base for the seared foie gras, kaki puree is spread on the toasted slice of spiced bread. Kaki is a sweet and slightly tangy fruit that is soft and occasionally fibrous to the bite when ripe. It is also known as Japanese persimmon, kaki persimmon, or Asian persimmon. The texture of kaki is like jelly and tastes delicious. Don’t use the unripe or immature fruit because it has high tannin content and would then be bitter and astringent. Native to China, the persimmon was introduced to southern Europe and brought to California in the 19th century. It grows from a deciduous tree with broad and stiff leaves.

Ingredients

For the squash veloute (cream):
1 tablespoon peanut oil
2 peeled and minced onions
5 garlic cloves
1 bouquet mixed greens (thyme, laurel, parsley)
3.3 lbs. baby squash
1 smoked bacon rind breast (about 1.76 oz.)
17 cups water
salt, pepper
7.04 oz. (about 14 tablespoons) cream
14 tablespoons butter

For the gingerbread:
7.04 oz. (about 14 tablespoons) honey
14 tablespoons sugar
2 tablespoons powdered spices (equal amounts of star anise, cinnamon, nutmeg)
2 cups flour
2 teaspoons baking soda
2 egg yolks
2 cups milk
10 ½ tablespoons cooled molten butter

For the kaki puree:
3 persimmons (kaki)
1/4 cup balsamic vinegar
1/4 cup maple syrup
salt
pepper
For the goose liver:
2 raw goose livers (1.1 to 1.3 lbs. each)
salt, pepper

1. In preparing the cream of squash soup, saute the onions with oil and a little garlic and add some smoked pork rind to flavor. Cut the squash (or marrow) into large cubes. Sauté until soft then add cream and butter. Puree the squash cubes mixture using a hand mixer or a blender. Season with salt and pepper.
2. For the kaki fruit puree, peel and slice the kaki fruit then place in blender. Add balsamic vinegar and maple syrup. Blend for ten minutes to achieve a smooth consistency. Season with salt and pepper.
3. Slice the foie gras into escallops. Use fresh ground pepper for seasoning. Cook in the frying pan with some oil until slightly colored on both sides. Place in absorbent paper to get rid of excess oil.
4. Use a shallow dish bowl and put soup in it. To the toast, spread kaki puree on it and place foie gras on top. Put this in the middle of the dish. Season foie gras with a touch of sea salt.

Prepare the cream of squash soup. Sweat the onions with oil and a little garlic and add some smoked pork rind to flavor. Cut the squash (or marrow) into large cubes. Sauté until soft. Add cream and butter. Puree with a hand mixer or blender. Season with salt and pepper.
2. Prepare the kaki fruit puree. Peel and slice fruit. Place in blender. Add balsamic vinegar and maple syrup. Blend for ten minutes. Season with salt and pepper.
3. Slice the foie gras into escallops. Season with fresh ground pepper. Cook in the frying pan with some oil until slightly colored on both sides. Place in absorbent paper to get rid of excess oil
4. Put soup in a shallow dish bowl. Spread kaki puree on to the toast and place foie gras on top. Put this in the middle of the dish. Season foie gras with a touch of sea salt.