Goose liver foie gras with baby pear
Ingredients: 400g goose liver; salt; pepper; 8 pcs baby pear; 50g cane sugar; 20g butter; 0,1l white wine
Method: Fry the goose liver on the grill from both sides. Season with salt and pepper. From cane sugar, wine and butter prepare syrup in which briefly boil the baby pears.
Recipe by Tomáš Lazoň from Wellness Hotel Borovica.
Text: Augustína Markocsyová
Photo: Daniel Kaplavka