Clean the goose liver from sinews and blood residues and marinate it with sweet wine, cognac, salt and pepper for one day. Press into a terrine mold and cook in the tube at 70 °C for 50 min. and chill. Cut the quinces into cubes, cover with water, add honey and stew until soft with the anise stars, then dissolve the soaked gelatine in the quinces and chill. Cut the foie gras into slices about 5 mm thick, layer with the foie gras and serve with the pistachio oil.This recipe was provided by: Joachim Gradwahlwww.meinlamgraben.atNähere info on pistachio oil can be found at: www.die-feinsten-essenzen.com
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