In other parts of the world goose liver is served in exotic dishes such as foie gras sushi rolls, in various forms of pasta or alongside steak tartar or on the top of a steak as a garnish. There is a special kind of fresh Hungarian goose liver which is served raw in Japan.

For preparing goose liver as a hot dish requires minimal spices; typically black pepper, Hungarian paprika (from Szeged, Kalocsa, Szentes) and salt.

Goose liver dishes are often served with dessert wines, such as the world famous Tokaji Aszú from Hungary.

Wine matching is traditionally a late-harvest, Botrytised dessert wine such as Tokaji Aszú or other late harvest wine, as the rich, sweet flavours go well together; It is a classical wine and food matching in restaurants. Some diners prefer foie gras with a spicy white wine or spicy red wine like Pinot Noir.

Foie gras also can be flavored with truffles, prunes, or liqueurs.

Sweet fruits like figs or grapes can be excellent accompaniments.

Accompaniments may include caramelized onions, onion jam, or Tokaji wine jelly from Hungary.

Difference between goose and duck liver

The main difference is in the taste. Duck liver has a stronger flavour and depends on the soil where it comes from.

Goose liver is more expensive and it requires more intensive and special care.