Clean endive and chicory, rinse, spin dry and cut into strips. Clean and grate the carrot. Mix everything together.
Cut foie gras in half and roast in lard over medium heat for 3-5 min on each side. Season with salt and pepper.
Peel garlic, press it into the frying pan and extinguish with vinegar. Add oil, pepper and salt and stir through. Pour the sauce over the lettuce, mix well and divide evenly among four plates.
Cut the goose breast into slices and place on the lettuce with the goose liver. Serve with toasted bread slices.
Serve with a Maltese Cross Aquavit.
Our tip: Use high-quality red wine for an especially fine taste!
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