Glazed Goose Liver on Vogerlsalat with Balsamic Vinegar

Cut goose liver into evenly sized slices. Season with salt and pepper, flour. Then roast in drippings until pink and keep warm.

For the balsamic jus:

Dice the shallot and sauté in a tiny bit of butter. Extinguish with the balsamic vinegar. Then reduce until it becomes syrupy. Then add the goose stock and simmer. Finally, add the remaining butter to thicken. Add the roasted goose liver pieces to the pan and glaze with the balsamic jus.

For the Vogerlsalat:

Clean, rinse and drain the Vogerlsalat. Cut shallots into cubes and mushrooms into slices. Mix all ingredients, marinate with the white balsamic vinegar and the hazelnut oil. Season with salt and freshly ground pepper.

Remove the crust from the slices of toast, cut into cubes and toast a little butter until golden.

Put Vogerlalat on plates. Top with the glazed pieces of goose liver. Finally, place the crispy bread croutons on top.

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