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Ingredients (2 servings)
- 1 goose neck’s skin
- 1 goose liver
- 1 onion
- 1 egg
- 1 hard-boiled egg
- a few parsley leaves
- 1 slice of bread
- 50 ml milk
- salt and pepper to taste
- paprika to taste
- marjoram to taste
- 1 tablespoon goose fat
Preparation method
- Let the bread slice soak in milk.

- Debone and clean thoroughly the neck.
- Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.

- Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.

- Chop the onion,
green garlic, hard-boiled egg
and parsley leaves.
- Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
- Add a bit of water and saute it over low heat for about 10 minutes.

- When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.


- Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
- Saw carefully the other end of the neck and place it in an oven resistant tray.

- Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
- Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.

- Leave it to cool down, slice and serve.

Ingredients (2 servings):
- 500 g rabbit liver
- 5 shallots

- 50 g butter
- 3 conference pears

- 5-7 garlic cloves

- 200 ml dry white wine
- 2 sprigs of thyme
- salt and pepper to taste
Preparation method:
- Chop the garlic.
- Slice thinly the shallots.

- Slice the pears into 1/2 cm slices.

- Cut the livers into 3 pieces each.

- Melt the butter in a frying pan.

- Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.


- Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.

- Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.

- Serve sprinkling some chopped green onions.