Break apart the liver, cut the halves open, carefully remove blood veins and nerves. Sprinkle the herb mixture over the unfolded liver halves and reassemble.
After this time, remove the harness and turn the liver in rendered, cooled goose fat on the other side until a 2 mm thick layer is formed. It is formed quickly because the lard, which is just solidifying, solidifies on the spot on the cooled liver roll. Then roll the liver in coarse pepper , wrap in aluminum foil and keep in the refrigerator for at least 5 days.
Finishing:
Before serving, remove the pepper and the fat coat. Carefully cut slices from the roll. Arrange the slices on plates and garnish with lettuce leaves to taste.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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