1 Skin from the goose liver and remove all the veins. Sprinkle with 2 tablespoons of coarse salt and refrigerate for at least 24 hours.
2 Wash the liver in cold water to remove the salt and dry well. Season with fennel and pepper. Knead the mixture to work in the flavors. Add brandy and gelatin.
3 Place in an terrine mold and add port wine. Cover the mold with aluminum foil and bake in a medium oven for 20 minutes.
4 Remove mold from oven and let cool. Remove the liver and place in a board, with a weight on top of it. Refrigerate 12 hours. Pour off the cooking liquid and refrigerate separately.
5 After the 12 hours remove the weight from the liver, slice, and serve with the cooking liquid finely choped.
Advice of Wine to combine
Suggest from Sommelier
This rich dish is matched beautifully by a late harvest wine that plays off tones of honey, caramel, sweetness, and acidity. Here we appeal to the affinity between the textures of the food and the wine.