1 1/2 lb goose bacon, 1 goose liver, 1/2 teaspoon salt, few pieces of whole black pepper, 1 bay leaf, 1 small red onion, 1 small apple, 1-2 cloves of garlic
for the onions as in Mako:
2 nice red onions, 2-3 tablespoons flour, 1 egg, 1/2 teaspoon sweet paprika, 3 tablespoons breadcrumbs
to deep-fry the onions:
ample amount of oil
Cut the goose bacon into 3/4” cubes, bake in a pan, stirring constantly. Pull aside, lift solid pieces (cracklings) out of liquid fat using a skimmer. Leave the fat cool a bit, then put in the liver pieces – if the fat is too hot, it might burn the liver. Add salt, pepper and bay leaf, onion and apple cut in half and the peeled garlic to the liver. As the oil heats up again, reduce heat. Bake the liver for 18-20 minutes, then let it cool in its fat. Put the liver into a smaller pot, strain over it the fat to cover completely. Covered, it can be stored in a refrigerator for a week. Clean the large red onion, cut it into 1/8” wide slices, separate the rings. Dip rings in flour, then in beaten egg and last in breadcrumbs mixed with paprika to form a coating. Deep-fry them in oil for a few minutes. Remove them, soak up excess oil with a paper towel. Cut nice even slices from the liver, serve them with the crispy onion rings and toasted bread.
Preparation time: 1 hour + cooling time of liver
One serving (without lard): 1894 kJ/453 kcal