Roasted Goose Liver

Soak 70-75 dkg goose liver in sufficient cold milk to cover, for one hour, then wipe them dry. Braise 1.5 kg diced goose fat in 30-40 cl cold water and 1 medium onion cut into quarters, then spill out the water until only the fat is left and strain. Heat the fat, place the liver in it and fry over a gentle heat until the it gets tender and golden. Remove teh liver from the fat, cut into thin slices and serve immediately sprinkled with a little sweet paprika.

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