"Sizzle, sizzle..."
The goose liver in the pan was searing off a lot of yellow fat, emitting a rich aroma.
Qi Siming, somewhat unfamiliar with Western cuisine, curiously asked:
"Can we flip it now?"
Lin Xu smiled and replied:
"Not yet, it needs to keep searing."
Saying this, he took a plate, poured in some red wine, and placed a raw goose liver from the cutting board into it to soak in the wine.
The second method of preparing goose liver is to coat it with flour and pan-sear it directly.
To enhance the flavor, the goose liver is usually marinated in red wine first. This way, the seared goose liver has a subtle wine aroma, making it taste like red wine ice cream.
Furthermore, if the quality of the goose liver is generally mediocre, it might have a slight off-flavor, which can be cleaned away through marinating in red wine.
Flip it around so both sides of the goose liver are coated in red wine.
