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Goose liver is the reddish-brown organ meat (offal) of the domestic goose (Anser anser domesticus) — soft, rich and deeply mineral, larger and denser than chicken or duck liver, with a smooth, almost custard-like texture once cooked. In its ordinary (non-fattened) form it is a nutrient-packed everyday offal for pâté, terrine and pan-frying, distinct from the force-fed delicacy foie gras made from the same organ.