Goose Liver Sauté — Kars-Style with Onions

Lift and pull off the thin membrane on the liver. Generously trim away the thick cluster of veins in the center and any greenish bile stains on it; any remaining bile will spread a bitter taste through the whole skillet. Cut the liver into 2 cm cubes.

Put the diced liver in the milk and refrigerate it; the milk draws out the blood and strong odor. Leave it until the milk turns pink, for at least half an hour. This is inactive soaking time and is not included in the cooking time. Drain, rinse under cold running water, and pat thoroughly dry with paper towels. The surface should look matte; if it is shiny, it is still wet.

Melt the goose fat in a large skillet. Add the onion, sliced lengthwise into thin strips, and cook over medium heat until the edges turn golden. Cook the onion before adding the liver; if they go in together, moisture from the onion will prevent the liver from searing. Push the onion to the edge of the skillet.

Raise the heat and add the liver cubes in a single layer to the empty side of the skillet. Do not stir for the first half a minute. Once browned on all sides, mix them with the onion. Insert a thermometer into the center of the largest cube: goose is poultry, so the liver must reach an internal temperature of 74°C / 165°F before you remove it from the heat, just like chicken.

Add the thyme, black pepper, red pepper flakes, and salt, and toss 1 time. Drizzle with apple cider vinegar and turn off the heat. Cover and let rest for 2 minutes, then serve hot; every extra minute makes the liver grainy.