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Ponchovilla

Goose liver?

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I am making some ravioli with the heart, gizzards, neck, and liver of my christmas goose. The liver is certainly not foie quality, but it isn't rosy either. It's about 4 ounces of beige-ish liver. It looks decent. I am cooking the neck, gizzards and heart now (155 / 12-24), but I am not sure about the liver. My breast will go in next at 135 /3-4, and I figure that's a good temp for the liver, but I've got no idea on time. 15-20 minutes for foie, but this isn't that. Anybody done this? Any ideas?

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On 12/24/2019 at 10:26 AM, Ponchovilla said:

I am making some ravioli with the heart, gizzards, neck, and liver of my christmas goose. The liver is certainly not foie quality, but it isn't rosy either. It's about 4 ounces of beige-ish liver. It looks decent. I am cooking the neck, gizzards and heart now (155 / 12-24), but I am not sure about the liver. My breast will go in next at 135 /3-4, and I figure that's a good temp for the liver, but I've got no idea on time. 15-20 minutes for foie, but this isn't that. Anybody done this? Any ideas?

 

Ponchovilla, what did you do finally, and how did it come out?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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