Goose Liver with Dried Figs: Fegato d'oca con Fichi

Name: Goose Liver with Dried Figs: Fegato d'oca con Fichi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 goose livers; 1/2 cup white or cider vinegar; Instant flour, to dredge; 3 tablespoons extra-virgin olive oil; 2 onions, thinly sliced into rings; 3 dried figs, rehydrated in warm water and thinly sliced; 1 cup sweet wine, Verduzzo or Dindorello; 1/4 cup dry wine, Soave; Salt and pepper; 1 teaspoon grated lemon zest; 1 bunch Italian parsley, finely chopped to yield 1/4-cup; 2 tablespoons butter

Servings: persons

2 goose livers
1/2 cup white or cider vinegar
Instant flour, to dredge
3 tablespoons extra-virgin olive oil
2 onions, thinly sliced into rings
3 dried figs, rehydrated in warm water and thinly sliced
1 cup sweet wine, Verduzzo or Dindorello
1/4 cup dry wine, Soave
Salt and pepper
1 teaspoon grated lemon zest
1 bunch Italian parsley, finely chopped to yield 1/4-cup
2 tablespoons butter

1
Trim the livers of connective tissue and fat.
2
Rinse in a cold water bath that has been augmented with the vinegar.
3
Drain and pat dry.
4
Slice into 1/2-inch thick slices, and dredge lightly with the flour.
5
In a large, heavy-bottomed skillet, heat the olive oil over high heat until smoking.
6
Add the liver pieces and sear until crisp and golden brown and medium rare inside, about 1 minute per side and remove to a plate.
7
Be careful here as an extra minute in the pan can reduce your livers to liquid.
8
Add the onion rings and cook over medium-high heat until they are softened and browned.
9
Add the figs and the wines and cook over high heat scraping the bottom of the pan with a wooden spoon to dislodge any browned bits until reduced by half.
10
Add the butter.
11
Return the livers briefly to the pan to heat through, season sauce with salt and pepper, grated lemon zest, and parsley, and serve immediately.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 goose livers, 1/2 cup white or cider vinegar, Instant flour, to dredge, 3 tablespoons extra-virgin olive oil, and more.

Yes, Goose Liver with Dried Figs: Fegato d'oca con Fichi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!