Poultry
Liver
Goose liver is soft and iron-rich—quick pan work or pâté. Young farmed birds are milder than long-lived wild ones. It is rich dark poultry with abundant subcutaneous fat and festive depth. Sear fast; overcooking chalks the texture. Pair with onions, brandy or sweet fruit from the apple, sage, red cabbage, potato, five-spice and plum family. Use only impeccably fresh livers.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.99 g
- Saturated Fat 2.41 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.09 g
- Polyunsaturated Fat 1.49 g
- Cholesterol 350 mg
- Sodium 67.3 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 66.6 g
- Energy 161 kcal
- Water 66.6 g
- Carbohydrates 1.05 g
- Sugars 0.52 g
- Protein 23.4 g
- Fat 6.99 g
- Saturated Fat 2.41 g
- Monounsaturated Fat 3.09 g
- Polyunsaturated Fat 1.49 g
- Omega-3 0.15 g
- Trans Fat 0.1 g
- Vitamins 5339 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 3.38 mg
- Vitamin B3 — Niacin 8.95 mg
- Vitamin B5 — Pantothenic Acid 7.76 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 43.6 µg
- Vitamin B9 — Folate 270 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 327 mg
- Major Minerals 319 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.15 g
- Cholesterol 350 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 3.38 · vitamin-b3-niacin: 8.95 · vitamin-b5-pantothenic-acid: 7.76 · vitamin-b6: 0.55 · vitamin-b7-biotin: 43.6 · vitamin-b9-folate: 269.9 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; liver of goose took a named place in that kitchen trade.
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated liver of goose as a cut with its own timing and sides.
As goose cookery specialised, liver was portioned and sold ready for the pan. Ancient European and Asian households kept geese for feast meat and fat.