Thin slices of raw goose liver served with poached pears, herb salad with walnut oil, and duck consommé

Ingredients for 4 servings


  • 100 g Rougié raw goose liver


Poached pears

  • 2 Doyenné pears
  • 120 g sugar
  • 100 g ginger
  • 250 ml water

Duck Consommé

  • 1 duck carcass
  • 50 g carrot
  • 50 g celery
  • 50 g onion
  • 15 g parsley stalks
  • 1 bouquet garni
  • Salt
  • Pepper
  • 200 g clarification mixture (duck meat, vegetables, egg white and a dash of spirit vinegar)

Herb Salad

  • 15 g basil
  • 15 g tarragon
  • 20 g lemon balm
  • 20 g chervil
  • 15 g dill
  • 20 g coriander


Poached Pears

Peel the pears. Remove the seeds and cut them into small sections. Cook with the sugar, peeled and sliced ginger and the water. Poach slowly over low heat.


Duck Consommé 

In a large pot, make a stock with the vegetables, bouquet garni and the duck carcass; skim and add the salt and pepper. Simmer gently for about ¾ hour. Make the clarification mixture and mix it with the cooled duck stock. Cook on a low heat. After twenty minutes, strain through muslin and adjust the seasoning.


Herb Salad

Remove the stalks of the various herbs, season with salt, pepper and walnut oil.



Arrange some poached pears in the base of a soup plate, place some thin slices of goose liver on the pears. Season the liver with salt and freshly ground pepper. Finish with the herb salad on top of the goose liver and some of the duck consommé in the bottom of the dish.   

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