How to make
Peel, clean and cut the apple into thin pieces (crescents). You will need 4 large or 8 smaller pieces. Put them in one layer in a heated pan, which has been greased with butter or olive oil.
Sprinkle the sugar on top. Control the heat and if necessary, reduce its strength, so that the sugar does not burn quickly. When the apple pieces aquire a caramel golden color, take them out and place them on a plate, which has been smeared with olive oil, so that they do not stick to it. Also arrange them at a distance from each other, so that they do not stick together.
The goose liver will need to be cut into 4 about 0.8″ (2 cm) thick pieces. To cut it, it must be very cold, just removed from the refrigerator or left for a short time in the freezer. Otherwise, no matter how sharp of a knife you use, it will be very difficult for you to cut smooth pieces. Clean any visible veins, which are on the liver, while being careful not to tear and damage its integrity.
It is also good to know, that when storing this delicacy, it should not be in contact with air, because it changes color - turns gray. Therefore, it is usually sold vacuum-packed. So, open it immediately before cooking.
Since we will have to cut it and then leave it at room temperature for a few minutes to relax, as soon as you process it, wrap it with cling film and cover it with a towel.
Heat two pans over high heat. Put the four pieces of liver in the first one and in the other one - the baguette slices. Bake the bread, until it is toasted on both sides and transfer it into a flat serving platter, which is decorated to your liking.
When the goose liver is well browned on one side, turn it to the other. It melts very quickly, so it is important, that the heat is strong and that it isn't cooked for a long time. If, for example, it was cold, freshly removed from the refrigerator, it would remain raw at its core. Some people like it like that anyway, but I think it's better, as I recommended, to leave it at room temperature, so that it cooks evenly without melting too much and to be tender and creamy on the inside with a nicely baked crust.
Put a piece or two of the caramelized apples on each slice of bread. Put a piece of goose liver on it and pour a little of the fat, which it has released during baking, as long as it is not burnt.
Sprinkle with coarse flaky salt and serve while the goose liver and caramelized apple bites are warm.
Enjoy your meal!
