Libamáj

Method

Soak the duck or goose liver in milk for 30 minutes, then drain and remove any blood vessels or membranes with a sharp knife. Place the liver in a food processor and pulse until smooth. Whisk together eggs and flour, then gently fold into the liver mixture along with salt, white pepper and nutmeg until just combined. Pour the mixture into a buttered baking dish and bake at 180°C for 30-35 minutes until a knife inserted in the centre comes out clean and the top is golden. Allow to cool slightly before cutting into portions. Serve warm with a sharp mustard or caramelised onions as an authentic Hungarian starter.