Potted Goose

Chicken.delights's picture

Jan. 10, 2012


Goose liver 1
Goose 1 1/2 Pound , cold, chopped
Butter 1 1/2 Pound
Onion 1 , finely chopped
Garlic 1 Clove (5 gm)
Brandy/Sherry 3 Tablespoon
Parsley/Thyme 1 Tablespoon
Mace powder 1 1/2 Pinch (A Large Pinch)



1) In a skillet, melt some butter and fry the chopped goose liver till firm

2) Take off from the pan and allow to cook

3) Add 1 more ounce of butter and saute the onion and crushed garlic for about 8 minutes

4) Add in the herbs and liver

5) Using a sharp knife, chop finely the goose meat and mix with the liver mixture

6) Pound till smooth adding sherry or brandy to the mixture

7) Weigh the stuffing, and calculate the stuffing is for each pound

8) Add 8 ounce of softened butter, add mace powder, salt and pepper

9) Beta together till well combined

10) In a oven proof mould pack the mixture and cover with the lid

11) Bake for 20 minutes

12) Take out from the oven and layer unsalted butter atop


13) Serve the goose with some toast and butter

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1965Calories from Fat 1750

 % Daily Value*

Total Fat 198 g304.6%

Saturated Fat 104 g520%

Trans Fat 0 g


Sodium 219 mg9.13%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 1 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet