Goose Liver Carpaccio with Grape Ragout and Crostinis

Clean the foie gras well, remove the membranes and veins and chill it to make it easier to cut later. For the grape ragout, bring sugar, white wine and lemon thyme to the boil and reduce slowly until about a third of the liquid has evaporated. Add grapes, bring to the boil briefly and season with lemon juice. Allow to cool. Cut the cooled foie gras (preferably with a bread slicer) into thin slices. Place one slice of goose liver on each Ciabatta slice, pepper a little and bake briefly in the preheated oven at 200 °C and strong top heat. Marinate the remaining goose liver with raspberry vinegar, walnut oil and pepper. Arrange nicely on the plates, add the grape ragout that has cooled down to room temperature and place the diagonally halved crostini all around. Before serving, sprinkle with a little coarse sea salt.

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