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Medallions of grilled goose liver with potato patties with garlic and pumpkin seeds layered with toffee chestnut and hot cranberry Sauce

Ingredients:

Serves 4: 900 g goose liver, 400 g potatoes, 100 g husked pumpkin seeds, 50 g diced bacon, 2 eggs, 25 g flour, 25 g sour cream, 200g cooked and peeled chestnuts, 100 g sugar, juice of 1 orange, 50 g Cumberland sauce with cranberries, 1 bunch of fresh marjoram, 0.1 litre of oil, salt, freshly ground pepper,

Cooking instructions:

Cut the goose liver into slices, sprinkle abundantly with ground black pepper and fresh marjoram. Grate the potatoes and mix with the egg yolk, flour, bacon, pumpkin seeds, crushed garlic, sour cream, salt and pepper. Make patties out of the dough and fry in a pan.

Heat and melt the sugar until golden brown, add the orange juice, the cooked and peeled chestnuts and simmer.

Serving suggestion: Grill the medallions of goose liver. Place in the middle of a plate in a layered form alternating with the potato patties. Garnish with the toffee chestnuts and hot cranberry sauce. Optional: add dried apple slices.